Preheat the oven to 170C.
Grease and line a 20cm square cake tin. Prepare a baking tray with a sheet of greaseproof paper.
Cream the butter and sugars until fluffy. Add the egg, golden syrup and banana then baking soda dissolved in hot milk.
Lastly, fold in the flour.
Pour into the lined cake tin and bake in for 20-25 minutes at 170C, until the cake is just firm in the centre and a skewer comes out clean when inserted into the middle.
While the cake is cooking, you can prepare the other elements.
Put the caster sugar in a small heavy-based saucepan or frying pan. Place over a medium heat and leave the sugar to melt and caramelise to a deep golden colour, swirling the pan occasionally to get even caramelisation.
Remove from the heat and add the sunflower seeds. Mix well with a spatula and quickly pour onto the lined baking tray. Leave to cool.
Once cool, place the praline into a blender and blend with a little water until a thick paste forms.
Miso and muscovado cream
In a separate saucepan, place the miso, muscovado and milk over a low heat. Dissolve the sugar to form a smooth paste.
In a bowl, beat the double cream and creme fraiche together until stiff, then fold in the miso and muscovado paste.
Banana miso caramel
Melt the caster sugar over a medium heat. Once it has melted into a liquid, swirl the caramelising sugar until a deep golden colour is reached.
Add the bananas and muscovado sugar. Cook out until the liquid has come out of the bananas and a thick puree consistency is reached.
Add the rum, and use it to scrape all the delicious caramel from the bottom of the pan. When the liquid has evaporated, add the miso paste, milk and cream. Whisk well.
Add the butter, cube by cube and blend with a hand blender until smooth.
Drizzle the caramel over a slice of warm nanana cake. Add a good dollop of the miso and muscovado cream and sprinkle over the sunflower seed praline.