I made this loaf today and it was delicious. Soft and smooth in texture and smells so good straight from the oven. Plus, if you are anything like me you will love a huge punch of ginger in a cake like this and this one certainly delivers.
This was a recipe that was recently published in the Dish magazine but I have adapted it further to include bananas… over ripe bananas were sitting in the fruit bowl just begging to be used up and this turned out to be just the ticket.
Go on, you can do it!
Recipe:
- 1 cup golden syrup
- ½ cup water
- 75g butter
- ½ cup brown sugar, tightly packed
- zest of one orange
- 2-3 ripe bananas, mashed
- 1 tsp vanilla extract
- 2 cups plain flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 Tbsp ground ginger
- ½ tsp mixed spice
- ½ tsp salt
- ¼ cup crystalised ginger, thinly sliced
- Butterscotch Glaze, optional
Preheat oven to 150°C.
Put the golden syrup, water, butter, brown sugar, zest and vanilla in a saucepan and heat until the sugar and butter and melted. Cool for 15mins.
Sift flour, baking soda, spices and salt together in a large bowl.
Add the cooled syrup mixture and mashed bananas. Mix all together until smooth.
Pour into a greased and lined baking tin and scatter over the crystalised ginger pieces.
Bake for 35 mins. Then remove from the oven, cover with tin foil (to prevent over browning) and return to the oven for a further 35mins or until a skewer inserted into the centre comes out clean.
Cool in the tin. Drizzle over the butterscotch glaze.
Butterscotch Glaze:
- ½ cup of brown sugar, packed tightly
- ¼ cup cream
- 1 tsp vanilla extract
Bring all the ingredients to the boil in a small saucepan and simmer for 5 mins. Cool.
Life With Janet 