Ingredients 

Preparation

1. In a saucepan, place more than half a cup of coconut sugar and bring to low heat, stirring until melted.

2. Add water and wait until the caramel is uniform.Place it into a round shape cake pan and place the banana slices on the bottom. Sprinkle with cinnamon and set aside. 

3. Beat the eggs with the rice flour, coconut oil, the remaining sugar, salt and plant-based milk in a blender until you form a homogeneous mixture. Add the yeast and baking soda and stir gently with a spoon. 

4. Place the mixture in the reserved banana tin and bake for 35-45 minutes in a preheated oven at medium temperature or until it passes the chopstick test.