Banana Ginger Cake

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.
Course Afternoon Tea
Cuisine British
Keywords bananas, cake, ginger
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 slices
Calories 100 kcal
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


  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.