Do you ever need an excuse to bake? Do you have overripe bananas? It’s literally the best excuse to bake, you save wasting good bananas and you get banana bread in the end. I love baking this, and it has some added bonuses, because it has bananas in it you can basically eat it at any time of day: breakfast, supper or a snack. It is a simple bake, only takes about 10 minutes to make, but does take a while in the oven.
Even though this cake has some spices in it, it isn’t too strong. I am personally not the biggest fan of cinnamon and ginger, but in this cake they work well together and aren’t overpowering.
Ingredients
- 270g soft light brown sugar
- 2 eggs
- 200g peeled bananas, mashed (ripe bananas are best)
- 280g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 140g unsalted butter, melted
Method
- Preheat oven to 170°C and prepare a loft tin, I put a bit of greaseproof paper and I lightly grease the sides of the tin.
- Put the sugar and eggs in a bowl and whisk together until well incorporated. Add in the mashed bananas and beat together.
- Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger into the mix. Beat together until all of the dry ingredients have been well incorporated. Add the melted butter and mix together.
- The mixture is quite runny (don’t worry!) so you should be able to pour it into the loaf tin. Bake in the oven for about an hour, or until a skewer or knife comes out clean. Sometimes I need to bake it for 1hr 10mins or sometimes 50mins, my oven is very temperamental. Leave to cool in the loaf tin slightly then move onto a cooling rack.
Happy Baking,
Lynsay
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Bake it Wright 