Recipe

Ginger banana cake

Nov 30, 1976 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Ginger banana cake
  • 90 gram butter
  • 2 tablespoon golden syrup
  • 1/4 cup caster sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2/3 cup mashed banana
  • 1 1/2 cup self-raising flour, sifted
  • 1/2 teaspoon bicarbonate of soda, sifted
  • 2 teaspoon ground ginger
  • 1 tablespoon milk
  • 1/4 cup glace ginger, chopped
Lemon frosting
  • 1 1/2 cup icing sugar, sifted
  • 30 gram butter
  • 2 tablespoon lemon juice, approximately

Method

Ginger banana cake
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Grease a 20cm ring pan, line base with baking paper; grease paper.
  • 3
    Cream butter, syrup and sugars in a small bowl with an electric mixer until light and fluffy. Add egg, beat until combined, then beat in banana. Transfer mixture to a large bowl, stir in dry ingredients and milk.
  • 4
    Pour mixture into prepared pan. Bake for about 45 minutes. Stand for about 5 minutes before turning on to a wire rack to cool.
  • 5
    Meanwhile, to make lemon frosting: In a medium bowl, combine sugar with butter and enough juice to mix to a spreadable consistency.
  • 6
    Spread cold cake with frosting, sprinkle with ginger. Serve,

Notes

We used 2 bananas for this recipe. Keeping time: 2 days.

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