This cake is adapted from a Dan Lepard recipe and caught my attention because I have never seen banana and ginger combined and they are two of my favourite flavours. I only made one minor tweak – changing his glace ginger for stem.
The flavour of this cake is rich and indulgent and gets better with age – the dark sugar seems to get stickier and more treacly. It works well as a companion to a mug of tea, but is also great warm with custard for dessert. The smell of it baking drove me half insane – sugar and spice; if there are happier kitchen smells I can’t think what they are!
The sponge is soft and lighter than you might expect. The ginger is subtle and doesn’t overpower the banana. Personally, being a ginger fiend, next time I make this cake I would up the ginger – probably with a teaspoon or two of ground ginger.
Don’t let the plain looks fool you; this is actually a glossy beauty and has become my go-to banana cake recipe.
200g dark muscovado sugar
300g ripe bananas – this is approx. 2 large bananas
125ml flavourless oil suitable for baking – I used light olive oil
75g stem ginger – finely chopped
200g wholemeal flour
3 tsp baking powder