Latelly I have no time to cook! I’m not talking about the daily cook, I mean cooking a special recipe for the blog. I usually choose recipes taking into account seasonality, then herd the ingredients, cook and photographe it. This if the recipe comes out right at the first time, which doesn’t always happen. Lately the days have been so short that when I get home it’s so late that there’s no light to shoot.
Therefore, I’ve been choosing recipes that always work, and are easy and quick to prepare. It was precisely the case with this cake. Done with those basic ingredients, but guaranteed to obtain a moist cake and a delicious crust, which besides being good eaten when made, you can also freeze.
Recipe adapted from here
TIME: 70 min
200g light brown sugar
200g banana peeled and crushed
1 teaspoon of baking powder
1 teaspoon of cinnamon powder
1 teaspoon of grated ginger
140g melted butter
Preheat the oven to 170ºC.
Grease a rectangular cake mold with butter.
Beat the eggs with the sugar, mash the banana and add to the previous preparation as well as the grounded ginger and cinnamon.
Add the sifted flour and the baking powder as well.
Add the melted butter and beat it again.
Place the mixture in the mold and bake for one hour.
Remove for the oven and let it cool before unmolding.