Banana and toffee sticky cake

Serves: 9


3 medium free-range eggs
160g light muscovado sugar
250g peeled and finely grated butternut squash
1 tbsp vanilla extract
50g white rice flour
100g ground almonds
2 tsp baking powder
ΒΌ tsp salt
80g Brazil nuts, roughly chopped (or use pecans or macadamias)
150g banana, peeled and finely sliced

For the syrup:
50g unsalted butter
100g golden syrup
3 tbsp boiling water