Scrummy Ginger Banana Cake
Indulge in the warm, spiced decadence of Scrummy Ginger Banana Cake, a dessert that perfectly balances the natural sweetness of ripe bananas with the bold kick of ground and crystallized ginger. This moist, fragrant cake is elevated with earthy cinnamon, creating a cozy flavor profile that’s ideal for any time of year. Easy to make in just 20 minutes of prep, this recipe combines pantry staples like all-purpose flour, brown sugar, and butter with a soft banana base. Optional chopped crystallized ginger adds an extra burst of zesty sweetness for those who enjoy a spicy twist. With its tender crumb and irresistible aroma, this banana ginger cake is perfect for dessert, afternoon tea, or even as a sweet breakfast treat. Bake it today and savor every heartwarming bite!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 3 medium ripe bananas
- 115 grams unsalted butter
- 150 grams brown sugar
- 2 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 60 milliliters milk
- 50 grams crystallized ginger (optional, chopped)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the flour, ground ginger, cinnamon, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes.
Mash the bananas in a separate bowl, then add them to the butter and sugar mixture. Mix until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition.
If using, fold in the chopped crystallized ginger to add a burst of spicy sweetness.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 471.4 g | 171% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 233.4 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
