Preheat oven to 160C/350F.
Line wide loaf tin with parchment paper.
In a small pot heat almond butter and mashed bananas. Stir gently until well combined. Set aside.
In a food processor, coarse chop the almonds, apricots, blueberries. Transfer to a bowl. Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into prepared loaf tin. Bake for 20-25 minutes. Let cool before cutting into bars/squares.