Sticky Toffee Banana Cake
NEVER throw away those bananas that seem to turn black and squishy within a matter of days from being a vibrant yellow. They are perfect for smoothies, ice creams but even better for cakes. And this is one of the best...
150g butter or margarine
150g soft brown sugar
3 ripe bananas, mashed
1 tsp vanilla essence
1 tsp ground cinnamon
75g self raising flour
100g ground almonds
For the toffee sauce
100g golden syrup
1 - Pre-heat oven 180C/GM4. Grease and line a 20cm square cake tin.
2 - In a large mixing bowl, cream the butter and sugar then one-by-one, beat in the eggs.
3 - Stir in the vanilla, cinnamon and bananas then fold in the flour and ground almonds. Pour into the tin.
4 - Slice another banana thinly then decorate the top of the cake. Place on the middle shelf and cook for 40-50 minutes until an inserted skewer comes out clean. Remove and allow to cool.
5 - Whilst cooking, put the butter and golden syrup into a pan. Bring to the boil and simmer for 5 minutes. Pour all over the cake and allow to cool.