Banana Ginger Cake (Gluten Free)

Soft and delicately spiced, this is a cake recipe I go back to time and time again. Banana and Ginger cake is a great way to use over ripe bananas and to satisfy the sweet tooth of many friends.

I bake it as a tray bake, which is a great way to serve cake to a crowd. This banana ginger cake keeps well and is perfect for picnics and lunchboxes.

This recipe is suitable for people following a gluten free diet and vegetarians. The recipe could be adapted for a vegan diet, by substituting the margarine for vegan margarine. The replacing the eggs with either a flax seed egg or peanut butter could work too. I have a great egg replacement guide here.

Ingredients

• 125 g butter
• 150 g golden syrup
• 100 g light brown sugar
• 4 medium bananas
• 2 eggs
• 2 tbsp milk
• 250 g gluten free self raising flour
• 2 tsp ground ginger
• 1/2 tsp bicarbonate of soda

Equipment

Large Mixing bowl,

Masher,

Weighing scales,

Saucepan,

Tablespoon,

Teaspoon,

7” X 10 baking tray,

Cooling rack,

Oven gloves

Instructions

1. preheat the oven to 180c gas mark 4
2. mash the banana in a large bowl
3. melt the butter, sugar and golden syrup in a small pan over a low heat
4. add all the remaining ingredients to the bananas and beat
5. when the syrup mixture has melted and allowed to cool slightly add to the mixing bowl and beat
6. pour into a lined tray bake tin 7” x 10”
7. Bake for 20-25 minutes until browned and the top is springy to the touch.

What I love about this cake, it is has a great light texture, not soggy or stodgy like many banana bread recipes have. This is created by the extra addition of the bicarbonate of soda.

Combined with the two sugars in the banana cake. The recipe has an almost cinder toffee flavour. You need to taste it to believe how good it truly is!

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