Easy Deliciously Moist Banana & Cinnamon Cake


Last week on my way back from grocery shopping, very annoyingly, my bananas got bruised and battered in the basket on back of my bike. On unpacking the bananas I stood unwelcomely gearing down at them, contemplating not only what I was now to top my muesli with, but what the hell can I do with them!? That is when "Banana cake!" popped into the little world inside my head. I left them to ripen even more over a few days placing them near the stove to quicken up the process - the browner the better! This has got to be one of the easiest banana cakes ever! The mixing takes 5 minutes and then the cooking time, well, you have 50 minutes to do as you please: run errands, take a quick nap or even indulge into a coffee and a good read. 

Makes: 8
  • 87g dairy free margarine + extra for greasing 
  • 87g self-raising flour
  • 87g brown sugar
  • 1/2 tsp baking powder
  • 1tsp ground cinnamon 
  • 1 egg
  • 2 ripe banans, mushed  

  • Preheat the oven to 170C and grease the tray 
  • Place the margarine, flour, sugar, baking powder, ground cinnamon and the egg into a bowl and mix together until well incorporated 
  • Once everything is thoroughly mixed combined the two mashed banana and mix 
  • Scrape the mixture into the tray and place into the over for 50-55minutes or until a knife comes out clean. 
  • Let cool for an hour and then turn it out onto a plate
  • (optional) Top with banana slices and drizzle with honey 

If you give this recipe a go I would love to see the results, either comment below or tag me on Instagram @gingerandthekitchen
Until next time,


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