The surprising thing with this cake is how delectable and rich the flavour is,
given how basic the ingredients are. Though I try to hold back from eating too
many cakes, this one had me sneaking back late at night. Keep it simple, but if
you get the urge, a little spice or roughly chopped nuts won't hurt. If you
don't have muscovado, use caster sugar, but replace 25g of that with black
treacle.
200g dark muscovado sugar
300g ripe bananas
125ml sunflower oil
4 medium eggs
75g chopped glac ginger
200g wholemeal bread flour
3 tsp baking powder
Line the base of a deep, 20cm square cake tin with nonstick paper. Put the
sugar and bananas in a bowl and mash until almost smooth (the odd bits doesn't
matter). Beat in the oil and eggs, and stir in the ginger. Add the flour and
baking powder, stir well, then pour into the tin. Bake at 170C (150C
fan-assisted)/335F/gas mark 3 for 50-60 minutes, or until a careful poke with a
skewer in the centre doesn't reveal any uncooked mixture lurking beneath the
crust.