Preheat oven to moderate 180oC.
Brush a round, 20cm springform tin with melted butter or oil. Line base with paper, grease the paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the egg gradually, beating
thoroughly after each addition.
Transfer the mixture to a large mixing
bowl. Add banana.
Using a metal spoon, fold in the
sifted flour.
Stir until just combined. Reserve 2/3
cup of the mixture.
Spoon the remaining mixture evenly
into prepared tin, smooth surface. Bake for 25 minutes.
Combine syrup, cinnamon, almonds and
the reserved cake mixture in a small bowl.
Spoon the mixture over partly cooked
cake, smooth surface. Return the cake to the oven, cook a further 20
minutes or until skewer comes out clean when inserted in centre of cake.
Cool cake in tin.
Dust with sifted icing sugar to serve,
if desired.