Banana & Ginger Cake

Serves 10


  • 2 ripe bananas, mashed
  • 2/3 cup brown sugar
  • 125g unsalted butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 250g plain flour
  • 1 pinch all spice
  • ½ tsp cinnamon
  • 125ml buttermilk (or substitute with 125ml milk and a squeeze of lemon juice)
  • 100g Naked Ginger, roughly chopped
  • 1 tsp bi carb soda


  1. Line a 22cm loaf tin with baking paper and preheat the oven to 180 degrees.
  2. Cream the butter and sugar together until pale and fluffy. Beat in the eggs, banana and vanilla.
  3. Sift the dry ingredients together then add the dry ingredients to the batter alternating between the milk and dry ingredients.
  4. Scrape into loaf tin and bake for 45 minutes or until cake tests clean when skewered.
  5. Cool cake in its tin on a rack before turning out after 5 minutes.
  6. Cut into 10 slices and serve drizzled with sweet ginger sauce and macadamia praline parfait.