Banana pudding with espresso syrup

1.Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.

2.Beat eggs in small bowl with electric mixer until thick and creamy. Add sugar; continue beating 5 minutes.

3.Fold in banana, yoghurt, butter and extract, then sifted flour, cinnamon and soda; pour mixture into pan.

4.Bake pudding about 50 minutes. Stand cake in pan 5 minutes; turn onto wire rack over tray, remove paper.

5.Meanwhile, make espresso syrup. Stir ingredients in small saucepan over heat, without boiling, until sugar is dissolved. Bring to the boil; transfer to heatproof jug.

6.Drizzle half of the hot syrup over hot cake; serve immediately with remaining hot syrup in heatproof jug and ice-cream.