- 2 ripe bananas, mashed
- 225g butter
- 4 eggs
- 3 dl caster sugar
- 3 dl flour
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground clove
- 2 tsp baking powder
Extra butter and bread crumbs for baking tin
Preheat your oven to 180°C/350°F.
Butter and coat your baking tin (can be of any shape but should hold roughly 1.5 l) with bread crumbs.
Make sure your butter is at room temperature, if it comes straight from the fridge you may need to heat it slightly.
Mash your bananas in a bowl until you get a smooth batter without lumps.
Mix butter and sugar until soft and smooth.
Add eggs one by one and mashed bananas, stir until combined.
In a separate bowl, mix flour, baking powder and spices.
Sift your flour mixture into the batter and stir until thoroughly combined.
Pour the batter into your pre-prepped baking tin.
Bake in the middle of the oven for 35-45 minutes. I usually stick the edge of a knife in the cake to see if it is ready, when there’s no longer wet batter on the knife it’s time to take it out.
Leave the cake to rest for 15 minutes before serving.