Banana cake with ginger and cinnamon

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Banana cake with ginger and cinnamon

A banana cake full of flavour and spice, you can't resist it...

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Own recipe

Keyword: cake recipe, baking, sweet, cake, banana cake, cake with fruit

language: en

gelegenheid: party, daily dishes

Servings: portions

Calories: 188kcal

Equipment

oven
mixer
baking mold 24 x 13 x 7 cm

Ingredients

3 bananas ripe
2 eggs
160 gr flour
1 packet instant yeast dry
1 pinch bicarbonate
100 gr sugar
100 ml olive oil mild flavour
½ tea spoon cinnamon
2 cm ginger fresh
2 tbl spoon greek yogurt

Instructions

Preheat the oven to 170º.
Beat the eggs with a whisk until they become light and fluffy. Add 80 g sugar and continue beating. Add the olive oil and mix until smooth.
Grease your baking tin. Cut a piece of baking paper to line your tin. (The paper will stick better to a greased tin.) Sprinkle the remaining 20 g of sugar over the bottom of the baking tin. Cut 1 banana lengthwise in half and press it into the sugar on the bottom (cut side down).
Now mix all the dry ingredients: sift the flour, baking powder, yeast and cinnamon. Grate the fresh ginger root. Mix everything well and add little by little to the egg mixture. Mix well with the whisk. To make the dough creamier, I added 2 tablespoons of Greek yoghurt.
Cut the other bananas into pieces (not too large) and mix them into the dough with a spoon. Put the dough into the baking tin, making sure everything is evenly distributed. Tap the baking tin on the worktop to remove any air bubbles from the dough. Bake in a preheated oven at 170º for 40 minutes (do not use the fan setting). Depending on your oven, you may need to prick the cake with a skewer to check whether it is cooked through.

Notes

This banana cake is all about balance. Ripe bananas provide natural sweetness and texture, while fresh ginger adds a slight sharpness. No butter, but olive oil, which makes the cake moist without becoming heavy and also makes it more resistant to drying out.

The combination of flour, baking powder and a pinch of bicarbonate of soda creates a light crumb. The bicarbonate of soda reacts with the acids in the banana and ginger, giving the cake extra volume without making it dry. For me, cinnamon belongs in this combination.

Fresh ginger is not only used here for its spiciness, it also breaks through the sweet notes and keeps this cake interesting even when you have a second slice. Ideal for breakfast, with coffee or as a simple dessert.

The result is a compact but soft cake, full of banana flavour, with surprising hints of ginger and cinnamon.

Lovers of sugar-free pastries can replace the sugar with a few dates or, since I use 3 ripe bananas, leave out the extra sugar... As long as it still tastes good 😘

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