I was going to bake Lemon cake today but I ran out of Lemons (essential ingredient in Lemon cake) so I made Banana cake instead. Bananas – now I have lots of those!
I used the very simple recipe from the Hummingbird Bakery cookbook which includes lots of ginger, cinnamon and melted butter. The boys seemed to like it even though it was quite gingery. Here’s the recipe from the book, which if you like cakes, I really do recommend you buy.
270g soft light brown sugar
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate soda
1 tsp ground cinnamon
1 tsp ground ginger
140g unsalted, melted
23 x 13cm loaf tin, greased and dusted with flour
Preheat the oven to 170°C (or 160°C fan)
Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the center comes out clean.
Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.