Layered caramel banana cake

Preheat oven to 180 &degC. Grease a round 20 cm springform tin and line base with greased baking paper.
Beat butter and sugar in a small mixing bowl until light and creamy.
Add egg gradually, beating thoroughly after each addition. <br)Transfer mixture to a large bowl and add bananas.
Using a metal spoon, fold in sifted flour. <br)Stir until just combined. Reserve 2/3 cup of the mixture.
Spoon remaining mixture evenly into the prepared tin and smooth surface.
Bake for 25 minutes.
Combine syrup, cinnamon, almonds and reserved cake mixture in a small bowl.
Spoon mixture over partly baked cake and smooth the surface.
Return cake to the oven and bake for a further 20 minutes or until skewer comes out clean when inserted in the centre.
Cool cake in tin. To serve, dust with sifted icing sugar.