Preheat the oven at 180°C.
In a large mixing bowl, mash the bananas until they are mushy, without any lumps.
Add cardamom powder and vanilla essence and mix.
Add the melted butter, and mix until well incorporated.
Add flax seed powder and beat with a whisk till light and fluffy.
Add oil in a thin stream and whisk continuously to incorporate air and avoid the batter from splitting.
Add the HERSHEY'S Chocolate Flavored SYRUP and mix well.
Sieve in the flour and incorporate into the batter without losing the fluffy texture.
Next, add in the curd. Add baking powder and baking soda to the prepared batter and mix well.
Take a well-greased loaf tin and pour in the batter. Bake for 15-20 minutes.
To check the readiness of the cake, insert a stick/toothpick in the center of the cake. If it comes out clean, remove the cake. If it doesn't come out clean, cook for a few more minutes.
Let the cake cool a bit before removing it from the tin.
Tip - Garnish with banana slices and dusted with cocoa powder.