Ginger Banana Coconut Slice

Are you nuts for coconut? Do you go bananas over bananas Or maybe ginger is your ultimate spice?

If you answered yes to any of those, then this is the recipe for you. This ginger banana coconut slice is what dreams are made of with a great trio of flavour, delicious ingredients and all sorts of nutrients including fibre, protein, fats, magnesium, potassium and more! 

½ cup lupin flour (or substitute for oat flour)
½ cup almond meal
½ cup desiccated coconut
2 teaspoons baking powder
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
2 heaped tablespoons fresh ginger, finely grated
1 banana, mashed
200ml milk of choice - I recommend almond or coconut milk for this recipe
1 teaspoon vanilla extract

1. Preheat oven to 180 degrees Celsius conventional
2. Mix together the lupin flour, almond meal, desiccated coconut, baking powder, cinnamon and nutmeg
3. In a separate bowl, mix together the ginger, banana, milk and vanilla extract. Make sure it’s combined well!
4. Fold the wet ingredients into the dry ingredients
5. Scoop the mixture into a greased and lined 20cm x 20cm baking tray
6. Pop into the oven and bake for 30-35 minutes or until golden and a skewer inserted into the middle comes out clean
7. Allow to cool for 10 minutes, then transfer to a wire rack to finish cooling
8. Sprinkle with a little extra cinnamon before serving, enjoy!