Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Sticky Banana Ginger Cake

Banana Ginger Cake

Dairy Free, Traybakes | 12th March 2016 | By

When I saw a recipe for banana ginger cake chez The Caked Crusader the other day, I knew there was nothing to be done but make it as soon as I could. Banana and ginger is not an obvious pairing by any means, but the cake just sounded so good – and it was.

The original recipe came from the prince of bakers Dan Lepard. I tweaked it quite a bit, of course, but the glory of this sticky banana ginger cake must go to Dan. It’s one of those quick and simple cakes to make which can be mixed by hand in under fifteen minutes, so brilliant for when you’re in a rush. I added quite a bit of ground ginger, which wasn’t in the original recipe as well as a little cinnamon. I also used wholemeal spelt flour and olive oil rather than sunflower oil. As I quite like my ginger cakes to taste a little treacly, I also mixed up the sugar to include some really dark and less refined molasses sugar.

Banana Ginger Cake

 

The finished cake is astonishingly light and springy, given it’s made with bananas and wholemeal flour. It also has a lovely sticky texture and holds together well – there are few crumbs with this cake. CT reckoned the balance of banana and ginger was just right as he could detect both well, without one overwhelming the other. But it also had the desired gingery heat I was looking for. Another brilliant whole food cake to add to the Tin and Thyme must keep recipe collection.

Sticky Banana Ginger Cake
Yields 16
A quick and simple traybake, with a sweet banana flavour, treacly notes from the sugar and a hit from the fiery ginger. Ideal finger food with its sticky but springy texture.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 100g dark muscovado sugar
  2. 100g molasses sugar
  3. 2 large over ripe bananas
  4. 125ml olive oil
  5. 4 eggs
  6. 200g wholemeal spelt flour
  7. 3 tsp baking powder
  8. Ā½ tsp ground cinnamon (I used a drop of Holy Lama Cinnamon Spice Oil)
  9. 2 tsp ground ginger
  10. 75g crystalised ginger ā€“ finely chopped
Instructions
  1. In a large bowl, mash the banana with the two sugars.
  2. Beat in the eggs, one by one, followed by the olive oil.
  3. Sieve in the dry ingredients and fold in carefully.
  4. Gently stir in the bits of ginger.
  5. Pour into a 22.5 cm / 9"sq silicone mould or lined tin and bake at 170ā„ƒ for about 40 or until the cake is risen, golden on top and firm to the touch.
  6. Leave to cool, then turn out and cut into 16 squares.
Notes
  1. The original recipe was made in a 20cm / 8" sq tin. If you use this, the cake will be deeper and you'll need to bake it for longer.
  2. Works out at about 100 calories a slice.
Adapted from Dan Lepard
Adapted from Dan Lepard
Tin and Thyme http://tinandthyme.uk/
 Love Cake LogoThe theme for Love Cake this month over at JibberJabberUK is Sport Relief. Whilst this sticky banana ginger cake wasn’t baked for this purpose, it would make an excellent cake for a bake sale.

Comments

  1. Leave a Reply

    TESSA bell
    12th March 2016

    Sounds yummy. I would love to know how many calories this has? So I know how much I can eat per day!

    • Leave a Reply

      Choclette
      13th March 2016

      Hi Tessa. Glad you like the sound of it. Each slice is about 100 calories. Hope that helps.

  2. Leave a Reply

    Melanie Burton
    12th March 2016

    This sounds AMAZING!

    • Leave a Reply

      Choclette
      13th March 2016

      Thank you Melanie, it’s a really good cake on many levels and it keeps well too šŸ™‚

  3. Leave a Reply

    Henk Kooiman
    12th March 2016

    Reads like a good recipe. And it sure looks good too ! I’ll put it on my ever growing list of things to try …. What is molasses sugar ? Never heard of it. Can it be replaced by something else ? I only know molasses in a jar, like a syrup.
    If I’d make it, I probably would use less baking powder and replace the oil with butter. Somehow oil in cakes doesn’t work for me; it actually makes me feel a bit sick. Recently I have found (and adapted, of course) a delicous recipe for carrot cake with butter instead of the usual sunflower oil.

    • Leave a Reply

      Choclette
      13th March 2016

      Ah you have a list like mine! Molasses sugar is the darkest unrefined sugar, so just use dark moscovado instead if you can’t find it. I’m generally not a great fan of oil in cakes, but I do like the texture of this one. Prefer olive oil or rapeseed oil to sunflower though.

      • Leave a Reply

        Henk Kooiman
        16th March 2016

        Hi Choclette, yesterday was the day to make this cake ! No bread in the house, so I had a good excuse to have a slice (ok, it was 2 of them) for breakfast. It was delicious. The banana works so well with the ginger. As usual I altered quite a few things. The most important ones were to replace the oil with 75 g of melted butter and 50 g of Greek yoghurt and to reduce the baking powder to 1.5 tsps. The cake was still well risen, but probably somewhat denser dan yours. This afternoon I am getting friends over for tea, so I can use them as guinea-pigs to test this cake. Hopefully they like banana and ginger …..

        • Leave a Reply

          Choclette
          16th March 2016

          Ooh, hope it goes down well Henk. Glad you like it. I was surprised at what a good combination of flavours it was. I’m a big fan of yoghurt in cake as I am butter too and I’m sure your version is delicious. I was, however, trying to keep this one dairy free and also a quick cake. It’s never super quick if you use butter. Today I am baking cakes with butter šŸ™‚

  4. Leave a Reply

    Kate - gluten free alchemist
    12th March 2016

    I saw the recipe over at CC’s too…… Yum! I can see why you have jumped to try the banana-ginger combo. It sounds amazing (if not obvious). Love the changes you’ve made to the original recipe too x

    • Leave a Reply

      Choclette
      13th March 2016

      Thanks Kate. It’s a surprisingly good combination and a very nice cake. I’ve just had a piece after two days away (4 days after baking) and it tastes as good as ever.

  5. Leave a Reply

    Dom
    13th March 2016

    I have a lot of love for the banana at the moment. I’ve just baked them into hot cross buns and they’re phenomenal so I can imagine how well they work here. They do look so light and spongy. I think they sound like the ultimate combo. Gorgeous!

    • Leave a Reply

      Choclette
      13th March 2016

      Dom, you’ve always been into bananas. Love the idea of baking them into hot cross buns. Will be heading over to look as soon as I’ve caught up a bit.

    • Leave a Reply

      Choclette
      14th March 2016

      Gingerbread / cake is definitely better when sticky Lucy and this one is šŸ™‚

  6. Leave a Reply

    Elizabeth
    14th March 2016

    Mmmm this recipe is gorgeous! I’m a big fan of ginger cake, and I am loving your tweaks!

    • Leave a Reply

      Choclette
      14th March 2016

      Thanks Elizabeth, it’s one of those keeper recipes I reckon – so quick and easy.

    • Leave a Reply

      Choclette
      14th March 2016

      Thanks Becca. I don’t count calories, so I’m not sure if this is good or bad. Someone asked me, so I thought I’d better find out.

    • Leave a Reply

      Choclette
      14th March 2016

      It really is awfully good Angie and so light for 100% wholemeal flour.

  7. Leave a Reply

    Jo
    15th March 2016

    Fantastic! I’ll have to try out this recipe too. I love a good banana bread šŸ™‚

    • Leave a Reply

      Choclette
      15th March 2016

      Thanks Jo. I’m not used to banana bread being quite as light and springy as this one, but I think it might now be my favourite.

  8. Leave a Reply

    Nonna Zoo
    15th March 2016

    Baked this yesterday, left to cool overnight as was going to finish with some drizzled chocolate. This morning half of it is missing! My guess is that the menfolk of this house are giving it a very good thumbs up!

    • Leave a Reply

      Choclette
      15th March 2016

      Oh dear, you’ve sent me into a fit of the giggles. That sort of thing happens here too and it’s very frustrating. Thank you so much for letting me know you made it AND that it was appreciated šŸ™‚

  9. Leave a Reply

    Nonna Zoo
    15th March 2016

    You’re welcome. I have had a little taste and can confirm that it is delicious! I might be tempted to drizzle with chocolate drizzle and Cornish seasalt flakes. Omnyomnom!

    • Leave a Reply

      Choclette
      16th March 2016

      Haha, I’ll work out a price and get back to you šŸ˜‰ Thank you so much, you’re comment has really cheered me up.

    • Leave a Reply

      Choclette
      22nd March 2016

      Yes good point Dannii. I now remember we always had ginger cake on Bonfire Night.

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