Grain Free Hummingbird Slice
Prep time
Cook time
Total time
(dairy-free, gluten-free, soy-free, nut-free, vegetarian)
Serves: 12
  • ⅓ cup coconut flour
  • 1 tsp ground cinnamon
  • ½ cup coconut sugar
  • ⅓ cup dessicated coconut
  • 500g chopped and gently mashed pineapple (or 1 450g can crushed pineapple if not in season)
  • 2 large overripe bananas, mashed
  • 3 eggs, beaten
  • ½ cup coconut (or grapeseed) oil
  • 1 tsp finely grated orange rind
  1. Preheat oven to 180C. Line a 16 x 26cm (6″ by 10″) slice pan or brownie pan with baking paper, extending paper over sides as handles.
  2. Pour prepared or canned pineapple into a sieve and allow to drain, discard liquid and then set pineapple aside.
  3. Sift coconut flour and cinnamon into a large bowl and then stir in sugar and dessicated coconut.
  4. Add reserved pineapple, mashed banana, eggs, coconut oil and zest and mix until well combined.
  5. Spread batter into prepared pan, Bake for 45 minutes or until skewer inserted at centre comes out clean. Cool for 15 minutes in pan and then gently lift onto wire rack to cool completely before icing.
Coconut butter frosting may melt in very warm weather. Serve from the fridge or substitute for a classic cream cheese frosting if necesary. What's the difference between coconut butter and coconut oil? Coconut butter has the whole meat of the coconut pureed into a creamy butter. It’s spreadable when slightly soft and has a thicker consistency perfect for spreads, frostings and eating straight off a spoon! Coconut oil is the oil extracted from the coconut meat and is best suited for cooking, adding to smoothies (in it's liquid state) and is great as a hair and skin moisturiser.
Recipe by @OmNomAlly at