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Ingredients
  • 4 ripe bananas (about 600g unpeeled, 400g peeled weight)
  • 1 tbsp lemon juice
  • 150g soft butter
  • 150g golden caster sugar
  • 1 tsp vanilla bean paste or extract
  • 3 large eggs
  • 150g self-raising flour
  • 1½ tsp baking powder
  • ¼ tsp fine sea salt
  • 50g ground almonds
  • subheading: For the sticky toffee glaze:
  • 40g butter
  • 80g golden syrup
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