Scrummy Ginger Banana Cake Recipes

STICKY BANANA GINGER CAKE

Steps:

• 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.
• 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.

SCRUMMY GINGER BANANA CAKE !

Steps:

• Grease and line a 20cm ring pan (I used an ordinary round one).
• Cream butter, syrup and butter until fluffy and light (use an electric mixer if you have one).
• Add egg, mix well, then add the mashed banana.
• Sift in the dry ingredients and add the milk. Stir well.
• Pour mix into the pan and bake for about 45 mins at 180c, 350f, gas mark 4.
• Let it stand in the pan for about 5 mins before putting onto a wire rack to cool.
• Spread frosting onto cold cake, and sprinkle ginger over if you fancy!
• Lemon Frosting: Mix powdered sugar and butter with enough lemon juice to make it spreadable. Do taste it before spreading as you may want a touch more lemon!
• Enjoy!

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350*F.
• Lightly coat a 9 by 13inch pan with nonstick cooking spray.
• Cream the sugar, butter and shortening with a mixer until light and fluffy.
• Beat in the eggs and vanilla.
• Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.
• Stir in the sour cream and then the banana. Fold in the blueberries.
• Spoon into the prepared pan.
• Combine all the ingredients for the topping in a small bowl, mixing until crumbly.
• Sprinkle evenly over batter.
• Bake for 50 to 60 minutes.
• Let cool completely on wire rack before unmolding and cutting to serve.