Caramel Sauce - Combine all ingredients for the sauce into a small saucepan. Stir constantly over high heat until it begins to bubble (1-2 minutes.)

When it starts to bubble, continue stirring for a further 1-2 minutes as it begins to darken in colour and thicken. Remove from heat, and transfer sauce to a small glass bowl / cup. Cool in refrigerator 15-20 minutes, prior to making the bread.

Preheat oven to 190°C / 374°F. Lightly spray with oil and line with a sheet of baking paper a 22cm x 12 cm (9×5 inch) loaf tin. In a small cup or bowl, combine a flaxseed meal and water. Stir well and set aside to thicken. This will be used as an egg replacement.

Next, in a smaller mixing bowl mash bananas then add stevia, coconut milk, apple sauce, and vanilla essence. Mix in the flaxseed mixture and stir through well. Set aside.

In another larger mixing bowl, combine quinoa flour, baking powder, bicarb soda, salt and the Allspice. Stir in the mash banana bread mixture and fold in 2 tbls of the caramel sauce, the pineapple pieces and chocolate buttons/ nibs. Note - The batter should be nice and thick, not runny.

Transfer the banana bread mixture into the loaf tin. Using a spatula or spoon, press mixture into the corners of the tin and flatten out the top. Gently tap/ knock the tin on the kitchen bench a couple of times to let the mixture even out and release any air bubbles.

Decorate the top with slices of banana. Push gently into the batter. Bake bread for 45-50 minutes. When done, remove from oven and allow to cool in the tin before slicing and serving.