INGREDIENTS1 cup overripe mashed banana ( 2 large bananas) 1 cup (220g) firmly packed brown sugar 2 large eggs, lightly beaten 40g butter, melted 1/2 cup (125ml) buttermilk (can be replaced with plain yoghurt)1/4 cup (90g) golden syrup1 1/2 cups (225g) plain flour1 cup (150g) self-raising flour2 teaspoons mixed spice1 teaspoon bicarbonate soda 1 extra banana for topping DIRECTIONSPreheat the oven to 350F (180C). No forced fan. Grease a 14cmx21cm loaf pan, line the base and long sides with baking paper. Combine the banana, sugar, eggs, butter, buttermilk and golden syrup in a large mixing bowl; stir in the sifted dry ingredients. DO NOT OVERMIX; the batter should be lumpy. Spoon the mixture into prepared pan. Slice the extra banana lengthwise equally into two halves. Arrange them on top of the mixture with their curve-in shape facing one another. Sprinkle a little extra mixed spice or Demerara sugar over the banana. Bake the Banana Bread for 1 hour or until the skewer comes out clean from the center of the bread. Stand in the pan for 10 minutes, turn, top-side up, onto a wire rack to cool. Slice and toast the banana bread. Serve the warm toast with butter melting through the bread.