50ml Dark Rum
4 large Bananas
6 tbsp Golden Syrup
100g Caster Sugar
1 tsp Vanilla Extract
175g Self-raising Flour
Soak the sultanas in the rum for 30 minutes, use a shallow dish.
Heat the oven to 160C or gas mark 3. Line the base of a loaf tin with baking paper.
Cut 2 of the bananas into sections that fit the width of the tin, then halve lengthways. Pour the golden syrup along the base of the tin and cover with banana pieces, cut-side down to make an even layer.
Mix the softened butter and sugar together, add the egg, remaining bananas and vanilla extract and mix again. Fold in the flour and soaked raisins. Spoon onto the bananas, being careful not to move them.
Bake for 45 mins or until cooked through. Leave for 10 mins so the syrup soaks into the cake, then turn out onto a plate and serve with crème fraîche or ice cream.