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How To make Banana Ginger Cake
3/4 cup sugar
1/4 cup margarine or butter, softened
3 medium bananas, mashed (1-1/2 cups)
1 teaspoon vanilla
1 large egg
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ginger
2 tablespoons skim milk
TOPPING: 1/3 cup frozen whipped topping. thawed
1/8 teaspoon ginger
dash nutmeg
Heat oven to 350*F. Spray 9-inch square pan with nonstick cooking spray. In large bowl. beat sugar and margarine until well blended. Add bananas vanilla and egg; mix well. Lightly spoon flour into measuring cup;level off. Add flour, baking powder, baking soda and 2 teaspoons ginger to margarine mixture; mix until moistened. Add milk; mix well. Pour into sprayed pan. Bake at 350*F. for 25 to 35 minutes or until toothpick inserted in center com es out clean. Cool slightly. In small bowl, combine all topping ingredients; mix gently. Cut cake into squ ares serve warm or cool topped with whipped topping mixture. Makes 9 servings.
How To make Banana Ginger Cake's Videos
Recipe Banana Gingerbread Muffins
Recipe - Banana Gingerbread Muffins
INGREDIENTS:
-1 package Betty Crocker gingerbread cake and cookie mix
●1 cup mashed very ripe bananas (2 medium)
●3/4 cup quick-cooking or old-fashioned oats
●3/4 cup water
●2 eggs
How To Make Banana Ginger Bread with Almonds
Awesome Ginger Banana Bread
A wonderful banana bread that has an intense banana flavour that also has a hint of ginger as well as small pieces of crystallised ginger and some chopped walnuts. This really is an awesome quick bread and so easy to make too.
Chapters/Time Codes:
0:00 Introduction
2:24 Ingredients
4:29 Prepare bananas
7:59 Mash bananas and mix wet ingredients
10:22 Mix dry ingredients
11:34 Make the batter
11:58 Preheat the oven
12:57 Fill the pan
14:21 Top with banana
16:38 Bake the Ginger Banana Bread
17:48 Result and Taste Test
Recipe:
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Whole wheat, banana, ginger and walnut cake
For the full, printable recipe and other information click on the link below-
An easy snack cake filled with the goodness of bananas, the warmth of ginger and cinnamon and the bite from the walnuts. Not overtly sweet; perfect with a cuppa either as it is or topped with a simple chocolate frosting. Can also be a light and less guilty indulgence to appease the sweet tooth.
#baking #wholewheatrecipes #bananacake
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Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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***RECIPE, MAKES ONE LOAF ***
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.
BAKE AT HOME | Jamaican Ginger Loaf Cake | Cupcake Jemma
Make lockdown a little bit sweeter with this fool proof recipe for one of my favourite home bakes! This Jamaican Ginger Loaf Cake is perfectly moist, dense and moreish and the best thing of all is that it's so easy to make! (Oh, and your house will smell AMAZING). Serve it warm with custard or ice cream or slather it in butter! This recipe also keeps really well if stored in an air-tight container for a few days!
Make sure you take photos of your bakes and tag me so I can see what you are up to! @sallydells and use the tag #cupcakejemma
Stay safe, look after yourselves and have fun baking!
xxx
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Preheat oven to 150C (fan assist)
I used a standard 2lb loaf tin, 21 x 10cm ( 7cm depth)
260g Plain Flour
2 tbsp Ground Ginger
1 round tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
115g Treacle
115g Golden Syrup
115g Muscovado Sugar
115g Butter
115 ml Water
2 Eggs
2 tbsp Milk
3/4 tsp Bicarbonate of Soda
For the Syrup:
250ml Water
100g Caster Sugar
50g Fresh Root Ginger
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