Sticky Banana Ginger Cake Recipes
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
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