by: Lina

3-Ingredient Banana Ginger Cake

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3-Ingredient Banana Ginger Cake

Okay, friends, if you ever doubted that magic can happen in just three ingredients, this banana ginger cake is here to prove you wrong! Imagine the cozy smell of ripe bananas meeting a gentle zing from fresh ginger—simple, comforting, and totally unexpected. This cake is my go-to when I’m craving something sweet but don’t want to dive into a complicated recipe. Plus, it’s so soft and moist that every bite feels like a warm hug. I can’t wait for you to whip this up and taste that subtle spice dancing with the natural banana sweetness. Trust me, the kitchen will smell incredible, and before you know it, you’ll have a delightful cake ready to share (or keep all to yourself!).

Quick Facts

  • Yield: Serves 6–8
  • Prep Time: 10 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 35–40 minutes

Ingredients

For the Main Dish:

  • 2 ripe bananas (about 1 cup mashed)
  • 1 cup self-rising flour
  • 1 teaspoon freshly grated ginger

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a small 8-inch loaf pan or line it with parchment paper for easy removal. Mash the bananas in a bowl using a fork until nice and smooth, with just a few small lumps for texture.

Step 2:

Add the freshly grated ginger into the mashed bananas. Fresh ginger gives this cake its lovely spicy punch, so if you don’t have fresh, a pinch of ground ginger can work, but fresh is always best! Mix until evenly combined.

Step 3:

Gently fold in the self-rising flour until just incorporated. Be careful not to overmix—once the flour disappears, you’re good. The batter should be thick but spreadable.

Step 4:

Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven for about 25 to 30 minutes. Keep an eye out—the cake is done when a toothpick inserted in the center comes out clean.

Step 5:

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This keeps it moist and prevents it from breaking apart.

Step 6:

Slice, serve, and enjoy! This cake pairs beautifully with a cup of tea or a drizzle of honey on top for some extra sweetness.

Variations & Tips

  • Swap self-rising flour with all-purpose plus 1½ tsp baking powder and ¼ tsp salt if you don’t have it on hand.
  • Add a handful of chopped walnuts or pecans for crunch.
  • Mix in a tablespoon of honey or maple syrup if you prefer a sweeter cake.
  • Try tossing in a few chocolate chips for a fun twist.
  • Grate the ginger finely to avoid big, fibrous pieces in the cake.
  • If your bananas aren’t super ripe, microwave them for 30 seconds to soften before mashing.

How I Like to Serve It

I love serving this banana ginger cake warm with a smear of butter or a dollop of Greek yogurt on the side. It’s perfect for a lazy Sunday breakfast or as a comfort dessert on chilly evenings. Pair it with chai tea or a cup of coffee to highlight the spicy ginger notes. During fall, sprinkle a pinch of cinnamon on top for that extra cozy vibe.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
  • Reheat gently in the microwave for 15 seconds to freshen up before serving.

Closing: This cake proves that sometimes the simplest ingredients come together to create the most memorable flavors—easy, delicious, and always a winner in my kitchen!


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