INGREDIENTS

2 large ripe bananas
2 small fresh bananas
2 eggs
2 cups gluten-free plain flour
2 tablespoons olive oil
2 teaspoons baking powder
1 cup brown sugar, firmly packed
1 teaspoon cinnamon
165 ml can coconut milk
125 g butter
60 ml spiced rum
3/4 cup crushed pineapple

TO MAKE

Preheat oven to 180˚C. Grease a loaf (or cake) tin with butter and line with baking paper. Set aside.

To make a caramel for the top of the tiki bread, melt half the butter and 1/3 cup of brown sugar in a saucepan over low-medium heat, stirring until melted. Meanwhile slice the two small bananas lengthways into thirds. Pour the hot caramel into the prepared tin and lay the banana slices flat side down into the toffee. Set aside.

Add the gluten-free plain flour and baking powder to a mixing bowl. Stir through the cinnamon and 1/3 cup of brown sugar. In a separate bowl, mash the two large ripe bananas until mushy and whisk in the eggs, coconut milk, olive oil and crushed pineapple (no need to strain, the juice can come along for the ride). Add the wet mixture to the dry ingredients and stir gently until combined. Pour the mixture into the prepared loaf tin and bake in the oven for 1 hour, or until a cake skewer comes out clean.

Just before serving, place the other half of the butter into a saucepan over low heat and add in the spiced rum and remaining 1/3 cup of brown sugar. Stir gently until the butter and sugar have melted. When the cake is ready, leave to stand for ten minutes before turning out onto a plate, the toffee-banana side facing up. Drizzle over a little of the sauce, pouring the rest into a jar to serve alongside. Serve each slice of tiki bread with a dollop of cream if you’re in the mood for a super luscious dessert, drizzling over extra rummy butter sauce as desired.