Banana Ginger Cake
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4.67 from 3 votes

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
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: bananas, cake, ginger
Servings: 16 slices
Calories: 100kcal
Author: Choclette


  • 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.


Calories: 100kcal