Banana and Ginger Cake

Cook time 1.5 hours
Servings 6-8


125 g unsalted butter
½ cup brown sugar
½ cup caster sugar
1 tsp. vanilla bean paste or natural vanilla extract
2 eggs
1 ½ cups self raising flour, sifted
½ tsp. bicarbonate of soda, sifted
Pinch salt
¼ cup full cream milk
3 very ripe bananas mashed
1 tsp. ginger, grated

Banana and Ginger Cake


Preheat oven to 170º C.

Using a mixer, cream the butter, sugars and vanilla until pale and fluffy. Add 1 egg at a time mixing thoroughly each time. Add flour, bicarbonate and salt and fold in with a wooden spoon until incorporated. Add milk, banana and ginger and fold in. Grease and line a loaf tin with greaseproof paper. Pour the cake batter into the tin and bake for 40-60 minutes until an inserted skewer comes out clean.

Allow the cake to cool for 5 – 10 minutes before removing the cake from the tin and then cool on a cooling rack.

Serve, with a dollop of double cream or just as is.