Flourless toffee banana cake  
Recipe Number: 1678
Contributor: ChampagneAbby
Serves: 6-8
Calories Per Serving:
Preparation Time: 20-30 mins
Difficulty: Easy
115g/4oz butter, plus extra for greasing
115g/4oz soft brown sugar, dark or light
115g/4oz golden syrup
1 heaped tsp cinnamon
3 ripe bananas, roughly mashed
2 eggs, lightly beaten
250g/9oz ground almonds
Cooking Instructions:
Preheat the oven to 150C/300F/Gas 2. Grease a loaf tin with a little butter, line it with baking paper and grease it once more.

Put the butter, sugar and syrup into a pan together, bring to the boil then simmer the mixture for three minutes. It will have the appearance and thickness of a fudge sauce.

Allow to cool for about 10 minutes, then stir in the cinnamon and banana. Beat in the eggs, one at a time, and fold in the almonds. The mixture is very wet and lumpy. It will not look as if it could possibly set, but it will.

Bake for about 1 -2 hours, or until a skewer inserted into the cake comes out clean.

Allow to cool unless the greedy dive in first and you will have a lovely, soggy cake that will last for days.
Additional Comments:
You will need a 20cm/8in loaf tin; or a 20cm/8in round tin.>