Banana Ginger Cake

Two teaspoons of ground ginger give this banana cake a warm, spicy kick that straight banana cake doesn’t have. Three mashed bananas keep the crumb moist while the ginger adds a zing that cuts through the sweetness and makes every bite more interesting.

This is a lighter recipe than most banana cakes. Margarine instead of butter, skim milk, and just one egg keep it on the leaner side without sacrificing moisture, since the bananas are doing most of that work. The batter mixes quickly by hand or mixer once the sugar and margarine are creamed together.

The ginger-spiced whipped topping takes this from plain snack cake to something worth serving. A pinch of ginger and a dash of nutmeg stirred into thawed whipped topping creates a light, spiced cream that echoes the ginger in the cake. Serve the squares warm for the softest texture, or at room temperature for a denser bite.

Pro Tips

• Use very ripe bananas with lots of brown spots; they mash smoother and are naturally sweeter
• Lightly spoon the flour into your measuring cup rather than scooping. Packed flour makes the cake dense and dry
• The toothpick test at 25 minutes is your checkpoint. Ovens vary, and the range is 25 to 35 minutes
• The cake is at its best the same day. Banana cakes get gummy if left covered overnight

Variations

• Crystallized ginger: Fold in 2 tablespoons of finely chopped crystallized ginger for extra ginger punch with chewy bits
• Cream cheese frosting: Skip the whipped topping and spread with cream cheese frosting for a richer finish
• Chocolate banana ginger: Add ½ cup mini chocolate chips to the batter for a chocolate-ginger-banana combo