Ginger ‘Nana Cake

Butter-free, treacle-rific, and a bit bananas compared with your typical ginger cake. This is a spongy rather than sticky effort that is neither too noticeably banana infused nor overpoweringly gingery.

Sure, another teaspoons or two of ground ginger - or indeed the addition/substitution of stem ginger - would really give it a kick but I wanted it relatively mild as some of those who may be consuming it shy away from anything too spiced.

Will make 16 slices (roughly 2inch cubed if you’re using an 8inch square tin).

Ingredients

• 250g Plain Flour
• 2 tsp Baking Powder
• 1 tsp Bicarbonate of Soda
• 4 tsp Ground Ginger
• ½ tsp Ground Cinnamon
• 1 Medium Egg
• 4 tbsp/60ml Light Olive Oil
• 4 tbsp/60ml Treacle
• 1 tbsp/15ml Syrup*
• 2 Smallish Bananas/1 Huge Banana (approximately 160g mashed)
• 100ml Water

*In my case some naff Tate & Lyle maple-flavoured syrup.

Method

Pre-heat oven to 140°c (fan-assisted). Line/grease a 20cm/8inch square cake tin.

In a large bowl sieve and combine the dry ingredients.

In another bowl slice and mash the bananas to baby food consistency; then add the olive oil, and whisk in the egg. Stir in the treacle and syrup without getting it everywhere and/or sticking your hand to the tin.

Create a shallow crater in the centre of the dry ingredients and fill with the wet stuff. Start to mix everything together. Progressively add the water to loosen things up and ensure the dry stuff is properly incorporated.

Pour into baking tin and place on a low shelf in the oven. Bake for 40-50 minutes, depending on how evil your oven is.