So I am hoping to post more of my recipes here instead of my instagram! Sorry about the quality of the photo, I am afraid it was just an iPhone picture! This makes one delicious and wee baby bundt cake, with a moist caramel glaze. So decadent, so yummy!

Serves 1, Prep 10 minutes, Baking 20-25. Total: 40 minutes.

You will need:

For the cake:

1 ripe banana, mashed
1 tbsp water
1 tbsp coconut oil
dash salt
1/4 tsp vanilla essence
1/4 tsp baking soda
1/4 coconut sugar
1/4 cup LSA meal
1/4 cup brown rice flour

For the caramel glaze:

1/3 cup coconut sugar
40 ml coconut cream/milk
1 tbsp coconut oil

1. Preheat oven to 170 degrees Celsius.
2. Mix all the wet together until smooth. Add coconut sugar and salt. Mix.
3. Sift brown rice into the wet, and add other left over dry ingredients. Mix well.
4. Pour into bundt tin, and bake for 20-25 minutes.
5. While cake is cooking, make the caramel glaze. Place all three ingredients in a saucepan on medium heat. Let simmer and bubble for around 1-2 minutes. Whisk, and let cool.
6. When cake is out of oven, let cool for at least 20 minutes, then brush on the caramel glaze.