Golden Syrup Soaked Banana Cake

Golden syrup and bananas are a classic combination so I've had a go at coming up with a cake that not only showcases their deliciousness, but accentuates their flavour and compliments them with delightful textural notes. I've only seemingly made a few adjustments to a pretty a standard recipe for this, but they make a massive difference. The result is a super moist and rich sponge with a syrupy, aromatic flavour and is beautiful eaten either on its own or with a little vanilla ice cream in the summer sun!

Prep time: 20 Minutes

Baking time: 45 Minutes

200g Unsalted Butter (Softened)
200g Light Muscovado Sugar
3 Medium Eggs
1tsp Vanilla Extract

100g Ground Almonds

1/2tsp Salt
1tsp Baking Powder
1tsp Bicarbonate of Soda

100g Plain Flour
2 Big Bananas (Well mashed)
4tbsp Golden Syrup

Right you know the drill! Preheat the oven to 170C/325F/Gas 3 and grease/line the base of a 20cm loose bottomed tin. In a large bowl cream together the butter and the sugar, then beat in the eggs one at a time followed by the vanilla extract. Fold through the ground almonds with the salt, then sift in the baking powder, bicarb and flour and do the same. Carefully stir through the bananas, then spoon the mixture into your prepared tin. Bake in the centre of the oven for 45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. Remove from the oven a leave in the tin for 15 minutes, or until the tin can be safely handled. Turn out onto a wire rack, then using your metal skewer pierce the top all over. Drizzle the golden syrup evenly over the top and leave to cool. Sumptuous and scrumptious!