Ginger Banana Cake with Lemon Icing is my favourite way to use up old bananas. The hit of ginger is tempered by the golden syrup, so the flavour isn’t overpoweringly ‘gingery.’ I usually make this recipe in two loaf tins, but it is also works in a round or square cake tin.

Ginger Banana Cake

90 gm butter

2 Tblspns golden syrup

1/4 C caster sugar

1/4 C brown sugar

1 egg

3 bananas, mashed

1 and a half Cups self raising flour

1/2 tspn bicarb soda

2 tspns ground ginger

1 Tblspn milk

Grease and line two loaf tins.

Cream the butter, sugars and golden syrup until fluffy. Beat in the egg and then the bananas. Stir in the flour and bicarb soda using a metal spoon, then mix in the milk.

Pour the mixture into the tins and bake at 160 degrees Celsius for around 45 minutes (do the skewer test to make sure the cake is cooked). Stand the cakes for five minutes in their tins before turning them out onto wire racks. Once cool, ice the cakes with lemon icing.

Lemon Icing

1 and a half Cups of icing sugar

30 gm butter

2 Tblspns lemon juice (approximately)

Mix all ingredients together, using more juice if required.