Scrummy Ginger Banana Cake ! |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! 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) |
Directions:
1. Grease and line a 20cm ring pan (I used an ordinary round one).
2. Cream butter, syrup and butter until fluffy and light (use an electric mixer if you have one).
3. Add egg, mix well, then add the mashed banana.
4. Sift in the dry ingredients and add the milk. Stir well.
5. Pour mix into the pan and bake for about 45 mins at 180c, 350f, gas mark 4.
6. Let it stand in the pan for about 5 mins before putting onto a wire rack to cool.
7. Spread frosting onto cold cake, and sprinkle ginger over if you fancy!
8. 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!
9. Enjoy!
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