Sticky Banana Ginger Cake Recipes

STICKY BANANA GINGER CAKE

Sticky Banana Ginger Cake image

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

Time 55m

Number Of Ingredients 10

Ingredients

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 crystallised ginger - finely chopped

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 !

Scrummy Ginger Banana Cake ! image

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

Ingredients

90 g butter
2 tablespoons golden syrup or 2 tablespoons honey
1/4 cup sugar
1/4 cup brown sugar
1 egg
2 bananas, mashed
1 1/2 cups self-rising flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 tablespoon milk
lemon frosting
1 1/2 cups powdered sugar
30 g butter (I used less)
2 tablespoons lemon juice, approx
1/4 cup diced glace ginger (optional)

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

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