A Gregg's twist on a classic favourite, banana cake is perfect
for any occasion and a must in every baker's repertoire.
Ingredients
Method
Preheat the oven to 180°C. Line a 20 cm round cake tin with
baking paper.
Place the butter and sugar in a bowl and beat until the mixture
is light and fluffy. Add the eggs one at a time, beating well
between each addition.
Add the mashed bananas.
Combine the milk and baking soda and stir to dissolve. Add to
the creamed mixture.
Fold in the sifted flour, Gregg's Ground Cinnamon and Gregg's
Ground Ginger. Turn the mixture into the prepared tin.
Bake in the preheated oven for 45 to 50 minutes or until a
skewer inserted into the centre of the cake comes out clean. Remove
from the oven, leave in the tin to cool slightly then remove the
cake from the tin and cool on a rack.
Ice with lemon icing or cream cheese icing.