Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch ring tin.
Grease and line the ring tin. Cream the butter, golden syrup and sugar until light and fluffy. Mash the bananas and add along with the sour cream. Mix well. Stir in sifted dry ingredients and milk.
Pour mixture into prepared tin. Bake for about 45 minutes. Test with a warm knife. Cool for 10 minutes before turning on to wire rack to cool.
Lemon Icing. Combine sifted icing sugar with butter and enough juice to mix to a spreadable consistency. Spread over the cold cake.
