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.
Provided by Choclette @ Tin and Thyme
Categories Afternoon Tea Dessert Snack
Time 55m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 205 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 21 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
SCRUMMY GINGER BANANA CAKE !
The 3 of us ate half of this cake in one go! That's why I called it scrummy! Do make the lemon frosting as the contrast of lemon with the richness of banana and ginger is great! I tweaked this recipe from an Australian Women's Weekly one. Would love to hear what you think!
Provided by Tina and Dave
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 15
Steps:
- Grease and line a 20cm ring pan (I used an ordinary round one).
- Cream butter, syrup and butter until fluffy and light (use an electric mixer if you have one).
- Add egg, mix well, then add the mashed banana.
- Sift in the dry ingredients and add the milk. Stir well.
- Pour mix into the pan and bake for about 45 mins at 180c, 350f, gas mark 4.
- Let it stand in the pan for about 5 mins before putting onto a wire rack to cool.
- Spread frosting onto cold cake, and sprinkle ginger over if you fancy!
- Lemon Frosting: Mix powdered sugar and butter with enough lemon juice to make it spreadable. Do taste it before spreading as you may want a touch more lemon!
- Enjoy!
Nutrition Facts : Calories 3058, Fat 105.4, SaturatedFat 63.8, Cholesterol 470.1, Sodium 3829.4, Carbohydrate 516, Fiber 11.8, Sugar 321.5, Protein 29.4
BANANA-GINGER CAKE
Bananas and ginger, both popular ingredients in South Pacific foods, combine to flavor a moist, tender cake that can be served warm or cooled.
Provided by Pillsbury Kitchens
Categories Dessert
Time 55m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine sugar and margarine; beat until well blended. Add bananas, vanilla and egg; mix well.
- Add flour, baking powder, baking soda and 2 teaspoons ginger to margarine mixture; mix until moistened. Add milk; mix well. Pour into sprayed pan.
- Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool slightly.
- In small bowl, combine all topping ingredients; mix gently. Cut cake into squares; serve warm or cool topped with whipped topping mixture.
Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 260 mg, Sugar 23 g
BANANA CAKE
Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
- In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
- To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
GINGER BANANA BREAD
This is a very moist banana bread with lots of banana flavor. There is a bit of spice for those who like a bit of 'extra' in their banana bread. This recipe still has a big banana flavor with a scrumptious note of spice to make it really special.
Provided by David in Chicago
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
- Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 43.6 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 223 mg, Sugar 22.8 g
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