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

Sticky Banana Ginger Cake

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.

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 wholefood cake to add to the Tin and Thyme top of the pops recipe collection.

4.5 from 2 votes
Banana Ginger Cake
Sticky Banana Ginger Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
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.
Course: Afternoon Tea
Cuisine: British
Keywords: bananas, cake, ginger
Servings: 16 slices
Calories: 100 kcal
Author: Choclette
Ingredients
  • 100 g dark muscovado sugar
  • 100 g molasses sugar
  • 2 large over ripe bananas
  • 125 ml olive oil
  • 4 eggs
  • 200 g 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
  • 75 g crystalised ginger – 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 170℃ 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.
Recipe Notes

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.

Adapted from Dan Lepard

Nutrition Facts
Sticky Banana Ginger Cake
Amount Per Serving
Calories 100
* Percent Daily Values are based on a 2000 calorie diet.

Linkies

 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.

 

Other banana cake recipes you might like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this sticky banana ginger cake recipe, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

 

Sticky Banana Ginger Cake. PIN IT.

Sticky Banana Ginger Cake Recipe. A quick and simple traybake. This wholefood cake is sweet, treacly and a little fiery with a gorgeous sticky but springy texture. Fabulous with coffee or for afternoon tea. #cake #recipe #ginger #banana #bananacake #coffeecake #afternoontea

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34 Comments

  1. TESSA bell

    12th March 2016 at 10:15 am

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

    Reply
    • Choclette

      13th March 2016 at 5:29 pm

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

      Reply
  2. Melanie Burton

    12th March 2016 at 11:01 am

    This sounds AMAZING!

    Reply
    • Choclette

      13th March 2016 at 6:04 pm

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

      Reply
  3. Henk Kooiman

    12th March 2016 at 11:34 am

    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.

    Reply
    • Choclette

      13th March 2016 at 5:33 pm

      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.

      Reply
      • Henk Kooiman

        16th March 2016 at 7:30 am

        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 …..

        Reply
        • Choclette

          16th March 2016 at 12:51 pm

          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 🙂

          Reply
  4. Kate - gluten free alchemist

    12th March 2016 at 10:28 pm

    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

    Reply
    • Choclette

      13th March 2016 at 5:38 pm

      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.

      Reply
  5. Dom

    13th March 2016 at 8:10 am

    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!

    Reply
    • Choclette

      13th March 2016 at 5:37 pm

      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.

      Reply
  6. Emma @ Supper in the Suburbs

    13th March 2016 at 6:59 pm

    I love banana bread AND ginger cake. This sounds like an amazing combination. Great recipe Colette 🙂

    Reply
    • Choclette

      14th March 2016 at 6:33 pm

      Thanks Emma, the flavours work surprisingly well I found.

      Reply
  7. Lucy @ BakingQueen74

    13th March 2016 at 7:24 pm

    What a delicious cake, it sounds so sticky and treacly. In fact I would love a slice now. Yum!

    Reply
    • Choclette

      14th March 2016 at 6:34 pm

      Gingerbread / cake is definitely better when sticky Lucy and this one is 🙂

      Reply
  8. Elizabeth

    14th March 2016 at 7:14 am

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

    Reply
    • Choclette

      14th March 2016 at 6:35 pm

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

      Reply
  9. Becca @ Amuse Your Bouche

    14th March 2016 at 1:39 pm

    Oh gosh, even just the name of this recipe makes me want to eat it. And at 100 calories a slice, you can’t go wrong!

    Reply
    • Choclette

      14th March 2016 at 6:37 pm

      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.

      Reply
  10. Angie@Angie's Recipes

    14th March 2016 at 7:31 pm

    Gingerbread banana cake…that sounds just too good to miss in life!

    Reply
    • Choclette

      14th March 2016 at 7:49 pm

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

      Reply
  11. Jo

    15th March 2016 at 12:18 am

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

    Reply
    • Choclette

      15th March 2016 at 8:54 am

      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.

      Reply
  12. Nonna Zoo

    15th March 2016 at 7:01 am

    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!

    Reply
    • Choclette

      15th March 2016 at 8:57 am

      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 🙂

      Reply
  13. Nonna Zoo

    15th March 2016 at 12:22 pm

    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!

    Reply
  14. Laura @ KneadWhine

    16th March 2016 at 8:10 pm

    Oh Choclette – your cakes always look SO GOOD and I want them RIGHT NOW.

    Delivery charges to Reading?

    Reply
    • Choclette

      16th March 2016 at 9:15 pm

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

      Reply
  15. Dannii @ Hungry Healthy Happy

    22nd March 2016 at 12:26 pm

    I love ginger cake and this gives me happy memories of eating it when I was a kid 🙂

    Reply
    • Choclette

      22nd March 2016 at 1:22 pm

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

      Reply
  16. Diana

    14th January 2018 at 9:13 pm

    Made this cake today-absolutely delicious! Light and flavoursome

    Reply
    • Choclette

      15th January 2018 at 2:06 pm

      Aw thanks for letting me know Diana. Glad you liked it and a good reminder for me too.

      Reply

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