About Recipe

This incredibly moist ginger and banana cake is just what you need this holiday season.

Being a Swede, I have a soft spot for anything that tastes remotely similar to ginger snaps and I fell in love with the concept of banana bread during my time in Australia. This recipe combines the spiciness of ginger, cinnamon and cloves with moist banana cake and it tastes like heaven.

You can serve the ginger and banana cake on its own, with a dusting of icing sugar or topped with frosting. To be honest it doesn’t need much, the flavours speak for themselves.

In the mood for more baking? Check out my super simple rocky road brownies.

  • Serves12
  • Prep15m
  • Cook40m
  • Difficulty3/10


  • 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.