Sticky Banana Ginger Cake
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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 16 slices
- 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
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. Adapted from a Dan Lepard recipe.