Banana Rum Spice Cake

BANANA RUM SPICE CAKE

Sift together in a bowl:
1 cup quinoa flour
1 1/2 cups all purpose gluten free flour
1/2 cup walnuts halves
3 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp allspice
Whirl in a blender until smooth:
3 eggs
1/2 cup brown sugar
1/2 cup coconut oil
3-4 bananas
1 tsp vanilla extract

Preheat oven to 350 degrees. Rub the inside of a spring form or bundt cake pan with coconut oil.
When oven is hot, add the banana mixture into the flour bowl and stir batter just enough to combine ingredients. Pour the batter into cake pan and bake for 50 minutes.
If using a bundt pan, top off the cake by mixing a little sugar with some chopped walnuts and lining the pan with them.

Rum sauce:
Just before the cake is done, combine 1/2 cup butter or coconut oil, 1/2 cup brown sugar, and 1/4 cup water. Bring to low boil and simmer on low for 5 minutes. Remove from heat and add 1/2 cup dark rum (spiced rum is extra delicious). Test cake for doneness and remove from the oven. With a toothpick, poke holes all over the top of the cake. Spoon the rum sauce slowly over the cake, allowing it time to soak in.
Decorate with coconut and/or a little cinnamon glaze. Best if you can let it sit 24 hours before serving.