◼ Preheat oven to 180 C. ◼ Grease and line a 20cm square cake tin. ◼ In a large mixing bowl add the coconut flour, oats, baking powder and protein powder. Mix well to ensure there are no lumps. ◼ In a small saucepan over low-medium heat add the coconut butter, coconut oil, lemon zest, lemon juice and maple syrup and melt all ingredients together until smooth. Take off the heat and add the bananas, mixing until smooth. ◼ Pour wet ingredients into dry and combine well. ◼ Pour the batter in to the lined tin. Bake for 30-40 minutes or until golden on top and cooked all the way through. ◼ Allow to cool slightly and then transfer to a wire rack to cool some more. ◼ Slice in to squares and store in an air tight container in the fridge.