This foolproof and irresistible Sticky Toffee Banana Cake is a simple traybake to make and its gooey topping is to die for. It is a seasonal home cooking and so authentic that you HAVE to try it out and tell me !

First, here is the list of the different ingredients you will need to prepare the Sticky Toffee Banana Cake that serves about 16 squares

• 4 ripe bananas ( about 400 g peeled weight)
• 1 Tbsp lemon juice
• 150 g or 2/3 cup soft butter
• 120 g or 1/2 cup + 1 Tbsp golden caster sugar
• 1 tsp vanilla bean paste or extract
• 3 large free range eggs
• 150 g or 2/3 cup self raising flour
• 1 1/2 tsp baking powder and 1/2 tsp fine sea salt
• 50 g or 3 Tbsp + 1 tsp ground almonds

Now for the sticky toffee glaze :

• 40 g or 3 small Tbsp butter
• 80 g or 1/3 cup + 1 tsp golden syrup or Maple syrup as an alternative

Now here are the different steps you will need to follow to make the Sticky Toffe Banana Cake with a 20 minutes preparation time and 45 minutes baking time

Preheat the oven to 170°C or 340°F. Grease and line the base and saides of a 20 cm square loose based cake tin with baking paper.

Mash 200g of the peeled bananas in a small bowl. Slice the remaining bananas into another bowl and toss with the lemon juice.

Cream the butter and sugar together for 5 minutes until pale and fluffy, then beat in the vanilla. Beat the eggs, one at a time, adding 1 Tbsp of the flour with the ssecond and third egg.

Sift in the remaining flour, baking powder and salt and fold in followed by the ground almonds and mashed bananas. Pour the mixture into the prepared tin and fot the sliced bananas over the top. Bale the cake for about 45 minutes until a skewer pushed into the centre of the cake comes away clean. Remove from the oven and set to one side in its tin.

For the glaze, put the butter, olden syrup or maple syrup and 3 Tbsp boiling water into a small pan and stir over a low heat until melted. Bring to the boil and boil for 3 minutes. Quickly remove from the heat and beat with a wooden spoon until smooth.

Pour the glaze over the top of the cake and tilt the tin back and forth to cover the surface in an even layer. Leave to cool.

Carefully remove the cake from the tin and peel away the paper. Serve, cut into squares.