Caramelised Banana & Cocobella Coconut Yoghurt Bruschetta

Method

In a frying pan, heat the caster sugar over medium heat until it starts to caramelise. Remove from the heat and stir in the butter, vanilla and one tablespoon of water.

Add the sliced bananas and return to the heat, cooking for 1 – 2 minutes on each side until golden.

Spread a thick layer of coconut yoghurt on to each piece of toast and top with the caramelised bananas. Finish with a sprinkle of pumpkin seeds, goji berries, coconut flakes and maple syrup. Serve immediately.