• 2 ripe bananas, mashed
• 1/2 cup (85g) coconut oil, softened
• 1/2 cup (120ml) honey
• 1 teaspoon freshly grated ginger
• 1 teaspoon ground ginger
• 1/2 cup (60g) coconut flour
• 1 teaspoon baking soda
• pinch salt
• 1 tablespoon Orgran egg replacer
• 1 tablespoon lemon juice
• 2 tablespoon just boiled water

*Serves 4-6

• Preheat oven to 180C.  Generously grease a 2 pint pie dish.
• Put the bananas, shortening and honey into a bowl and, using a stand or handheld mixer, combine thoroughly.
• Add the fresh ginger then sift in the ground ginger, coconut flour, baking soda and salt. Mix again until combined.
• With the motor running, pour the lemon juice and egg replacer into the bowl and mix again just for a second or two to fully incorporate the ‘egg’.
• Put mixture into the prepared dish, level the top and cook for 50-55 minutes until browned and just firm to the touch. Not too firm though, or you’ll lose all the ‘sticky’.
• Serve with coconut ice cream or sorbet.