Wednesday, February 1, 2006

GINGER-FLAVORED BANANA CAKE

Here’s another banana cake which is flavored with ginger…

Once again banana proves to be a very perfumed ingredient that gives baked goods a delicately attractive and sweet taste. This “Ginger-Flavored Banana Cake” is special, yet not shocking to the palate, but just spicy enough to be delightful!

This recipe was originally published in The Australian Women’s Weekly “Cakes & Slices” cookbook and was freely modified and adapted by myself.

Ingredients:
90g Unsalted butter
2 Tbs Light molasses or golden syrup
55g Castor sugar
55g Light brown sugar
1 Egg (~50g)
2/3 Cup banana, mashed
225g Plain white flour

2 Tsp Baking powder
1/2 Tsp Bicarbonate of soda
2 Tsp Ground ginger
1 Tbs Milk
Topping:

Light brown sugar

Method:
1. Peheat oven to 180°C (350°F).
2. In a big bowl, cream the butter, molasses (or golden syrup) and sugars together until light and fluffy.
3. Add the egg and beat until combined, then mix in the mashed banana.
4. Stir in the sifted dry ingredients and the milk, alternately.
5. Pour the batter into a greased cake pan.
6. Sprinkle the top with a bit of brown sugar.
7. Bake for about 45 minutes in the middle of the oven.


Remarks:
The cake is cooked when a wooden skewer or a cake tester comes out clean from the thickiest part of the cake.
Stand for 5 minutes before turning on to wire wrack in order to cool.
If you wish, you can top it with a quantity of lemon frosting.

Serving suggestions:
Just eat this cake whenever you want with either tea or coffee.

(Ginger Banana Cake -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Light Brown Sugar -Pic by www.hormel.com)

13 comments:

  1. Oooh ... I love banana cake!

    But I have never thought of flavouring it with ginger. Great idea Rosa ... I must try this!

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  2. Kitchenette: Thanks for the nice comment!

    Ivonne: Banana cake is a great thing and there are so many different ways to make such a cake that nobody can ever get tired of it!

    Try it out; you'll be pleasantly surprised...

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  3. Oh, this recipe is super, I like ginger cake and why not with banana

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  4. J'aime et les bananes et le gingembre alors ca doit etre parfait. Je crois qu'avec quelques noix ca doit aller aussi.

    C'est quoi du castor sugar?

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  5. Fabienne: I'm sure you'd like it!

    Texmex: Gingembre et banane, bonne alliance! Et avec des noix c'est encore mieux...

    Le "castor sugar" est en fait, tout simplement, du sucre (fin) blanc cristallisé.

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  6. C'esst délicieux et le petit dejeuner a bien entamé le cake. Je n'ai mis que du sucre roux et de la melasse et c'est très bon.

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  7. Je suis bien contente que ça ait plu à ta famille!

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  8. Hello! First of all interesting recipe!! Miam miam.. 2nd we have 2 common things : our name! and our blogs... But mine is in Greek.... If you want to try any greek flavors let me know and I will translate it for U.
    have a nice day :-)
    Roza.
    www.rozacuisine.com

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  9. Yikes! I read your 2/3 cup bananas- and read it as 2 slash 3 cups bananas ie 2 or 3 cups of bananas. It's only when I got to the bicarb that I realised you meant 2 thirds cup (didn't have a cup measure anyway- I'm English- so have put in 3 small bananas mashed)..I'll let you know how it goes! I also put in some grated nutmeg, a dash of vanilla essence and some chopped stem ginger.

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  10. HELEN: Thanks for passing by and for leaving a comment!
    I hope your cake turned great at the end. I love the flavors you added. Cheers.

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  11. Yeah...it was really nice...middle was runny cos of all the banana so had to put it back in the oven with foil on top for maybe another hour and a half! Nice...but really chewy by this point! Going to try again with your recipe and my add ins but with much less banana! Did you know if you have bananas that are about to go off and you haven't got time to make a cake you can just sling them in the freezer and then take them out when you've got time and make banana cake, bread, muffins from the defrosted banana. I've done this a few times and always works great.

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  12. HELEN: I'm glad it turned out well although it was a little too wet. I guess 2/3 cup represents about 1 1/2 bananas... Yes, freezing bananas is great! I've done that a few times too. Cheers.

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