Tip the milk, vanilla pod and seeds, agave syrup and a pinch of salt into a saucepan.

Bring to the boil then add the rice and stir well.

Turn down the heat and simmer for 25-30 minutes until the rice is almost cooked, stiring every so often so that it doesn’t stick.

Add more milk if needed

Remove the vanilla pod.

Add one sliced banana and the tinned coconut milk to the pan.

Simmer gently for five minutes and set aside while prepping the topping.

Melt the coconut oil in a large frying pan over a high heat.

Stir in the agave syrup and let it bubble.

Arrange the banana slices in the pan and cook until caramelised, then flip over and repeat on the other side.

Pour yourself a bowl of rice and spoon over some of the bananas and caramel.

Carb-load the night before a long run with the perfect rice pudding recipe