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.
In a large bowl, mash the banana with the two sugars.
100 g dark muscovado sugar, 100 g molasses sugar, 2 large over ripe bananas
Beat in the eggs, one by one, followed by the olive oil.
4 eggs, 125 ml olive oil
Sieve in the dry ingredients and fold in carefully.
200 g wholemeal spelt flour, 3 tsp baking powder, ½ tsp ground cinnamon, 2 tsp ground ginger
Gently stir in the bits of ginger.
75 g crystallised ginger
Pour into a 23 cm / 9"sq silicone mould or lined tin and bake at 170℃ (150℃ fan, 338℉, Gas 3) for about 40 minutes 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.
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.Adapted from a Dan Lepard recipe.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.