Here's the recipe.
150g golden syrup
100g light muscovado sugar
2 tbspns milk
250g sr flour
2 tspns ground ginger
1/2 tspn bicarb. of soda
200g icing sugar
5-6 tspns water
hundreds and thousands/sugar strands [or anything else you fancy] to sprinkle on top
Grease and line a 18x28cm roasting tin.
Preheat oven 180C/350F/gas4
Put the butter, syrup and sugar in a saucepan and heat gently till melted. Take off the heat.
Peel and mash the bananas with a fork.
Beat the eggs and milk together.
Mix the flour, ginger and bicarb together in a bowl, then add to the butter mixture with the bananas and beat till smooth.
Add the egg and milk and mix again.
Pour into the tin.
Bake for 20-25 mins till it's golden and risen. Leave to cool in the tin for 10 mins then put onto a wire rack.
Make the icing - mix the water and sieved icing sugar to make a good, spreadable icing. Pour it over the cooled cake and smooth it flat. Sprinkle over the sugar strands and leave the icing to set.
When set, cut the cake into 16 slices.
It was great fun to make, especially the icing and sprinkles - mess everywhere, but a very happy grandson!
The other boys enjoyed eating them .