Sticky Banana Ginger Cake
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.
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.
- 100g dark muscovado sugar
- 100g molasses sugar
- 2 large over ripe bananas
- 125ml olive oil
- 4 eggs
- 200g wholemeal spelt flour
- 3 tsp baking powder
- ½ tsp ground cinnamon (I used a drop of Holy Lama Cinnamon Spice Oil)
- 2 tsp ground ginger
- 75g crystalised ginger – finely chopped
- In a large bowl, mash the banana with the two sugars.
- Beat in the eggs, one by one, followed by the olive oil.
- Sieve in the dry ingredients and fold in carefully.
- Gently stir in the bits of ginger.
- Pour into a 22.5 cm / 9"sq silicone mould or lined tin and bake at 170℃ for about 40 or until the cake is risen, golden on top and firm to the touch.
- Leave to cool, then turn out and cut into 16 squares.
- 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.
- Works out at about 100 calories a slice.