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A quick and simple traybake, with a sweet banana flavour, treacly notes from the sugar and a hit from the fiery ginger. Ideal finger food with its sticky but springy texture. In a large bowl, mash the banana with the two sugars. Beat in the eggs, one by one, followed by the olive oil. Sieve in the dry ingredients and fold in carefully.
Beat in the eggs, one by one, followed by the olive oil. Sieve in the dry ingredients and fold in carefully. Gently stir in the bits of ginger. Pour into a 22.5 cm / 9″sq silicone mould or lined tin and bake at 170℃ for about 40 or until the cake is risen, golden on top and firm to the touch. Leave to cool, then turn out and cut into 16 squares.
Sieve in the dry ingredients and fold in carefully. Gently stir in the bits of ginger. Pour into a 22.5 cm / 9″sq silicone mould or lined tin and bake at 170℃ for about 40 or until the cake is risen, golden on top and firm to the touch.
The original recipe came from the prince of bakers Dan Lepard. I tweaked it quite a bit, of course, but the glory of this sticky banana ginger cake must go to Dan. It’s one of those quick and simple cakes to make which can be mixed by hand in under fifteen minutes. Just brilliant for when you’re in a rush.
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