Robert’s Dark Banana Ginger Cake

Another ‘Tailgate Tucker’ recipe from one of our regular volunteers, Robert who is usually behind a camera taking our action photos on our volunteer work days. This banana cake delight is always a welcome treat when we are coppicing, grass cutting or making fences. Hope you enjoy it too.

Robert's Dark Banana Ginger Cake

  • Difficulty: Easy
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When you just don't know what to do with your over ripen bananas, then why not give this recipe a go and then sit back and enjoy a slice or more with your afternoon tea break. Another treat available from our Tailgate Tucker menu which can also be consumed in a lovely outdoor setting too.

If you don’t have wholemeal bread flour, plain flour (gluten free or not) works just as well. Credit: danlepard.com/guardian

Ingredients

  • 200g dark muscovado sugar
  • 300g ripe bananas
  • 125ml sunflower oil
  • 4 medium eggs
  • 75g chopped glacé ginger
  • 200g wholemeal bread flour
  • 3 tsp baking powder

Directions

1. Preheat the oven to 170C (150C fan-assisted)/335F/gas mark 3.

2. Line the base of a deep, 20cm square cake tin or 24cm/2lb loaf tin with nonstick paper (or make life easy for yourself & invest in some of those preformed tin liners).

3. Put the sugar and bananas in a bowl and mash until almost smooth (the odd bits doesn’t matter). Beat in the oil and eggs, and stir in the ginger. Add the flour and baking powder, stir well, then pour into the tin.

4. Bake for 50-60 minutes, or until a careful poke with a skewer in the centre doesn’t reveal any uncooked mixture (in my oven it takes about 75 minutes). Leave to cool in the tin for 10 minutes or so before turning the cake out.