Makes: 20 cm round cake | Preparation time: 20 minutes | Baking time: 50 minutes
What You Need
3 over-ripe medium (1 cup) bananas, mashed
2 cups self-raising flour
1/2 cup unsalted butter, softened
1/2 cup caster sugar
1 egg
1/3 cup golden syrup
1/2 teaspoon ground cinnamon
2/3 cups flaked almonds
What You Do
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in eggs, beat until combined.
4. Transfer mixture to a larger mixing bowl and add bananas. Fold in flour. Stir until just combined and mixture is almost smooth.
5. Reserve 2/3 cup of the mixture.
6. Pour the remaining mixture into a greased and floured tin and bake for 25 minutes.
7. In a separate bowl, combine syrup, cinnamon, almonds and the reserved cake mixture.
8. Pour mixture onto the partly baked cake, and smoothen surface.
9. Bake for a further 25 minutes or until a wooden pick comes out clean.
10. Allow to cool before removing from pan. Finish cooled cake with caramel topping, if desired.
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