Layered Ginger and Banana Loaf
Makes: 1 loaf | Recipe course: Dessert | Total time (min.): 1hr | |
A perfect way to use up any old bananas.
Ingredients
- 250g (9oz) self raising flour
- 5ml spoon (1 tsp) baking powder
- 5ml (1 tsp) ground mixed spice
- 125g (5oz) light brown sugar
- 3 large eggs
- 150ml (1/4 pint) vegetable oil
- 2 bananas, mashed
- 2 pieces preserved stem ginger, chopped finely
Filling
- 200g (7oz) full fat soft cheese
- 100g (4oz) icing sugar, sieved
- 15ml (1 tbsp) ginger syrup
Method
- Preheat oven to Gas 5, 190C, 180C fan oven.
- Grease and line a 2lb loaf tin. Sieve the flour, baking powder and mixed spice into a bowl, then stir in the sugar. Leave on one side.
- Place the eggs into the mixer bowl, add the oil and mix with the flexible beater for 2 minutes on speed 4.
- Add the dry ingredients, mashed banana and chopped ginger to the eggs and press the fold button 5 or 6 times until the ingredients are well mixed.
- Spoon into the prepared tin and bake in the oven for 40-45 minutes until golden brown and well risen (test with a skewer, it should come out clean).
- Cool for a few minutes, remove from the tin and remove the paper. Leave to cool completely.
- Prepare the topping. Beat the soft cheese, icing sugar and ginger syrup in the mixer bowl with the flexible beater on level 1 for 10 seconds then increase to level 3 for 10 seconds until light and creamy.
- Split the cake horizontally into 3 and sandwich together with the filling. Sprinkle with a little icing sugar before serving.