Banana Raisin Ginger Cake
Makes – 1 small loaf (9 slices)
1/2 cup (100 ml / 4 oz – Indian standard measuring cup ) plain flour / all purpose flour / maida
1/2 teaspoon cooking soda
1 pinch salt
½ teaspoon dried ginger powder
1/2 cup (77 g) sugar (or less), first measure sugar and then make a fine powder in a small mixer bowl
1 egg, beat well
2 tablespoon butter @ normal room temperature
1 medium size banana (90 g) or 2 - 3 small size bananas, mash well
1/2 teaspoon vanilla essence
2 tablespoon milk
2 tablespoon raisins (reserve 6 – 8 for final decoration – optional))
Extra 1 teaspoon butter (to grease)
Extra 2 teaspoons flour
Preheat oven at 350 * F or 180* C.
Grease baking dish / loaf pan with 1 teaspoon butter and dust with 2 teaspoons flour (sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.
Sieve flour with cooking soda, salt and dried ginger powder. Sieve twice.
In a bowl, mix powdered sugar and beaten egg mixture with an wooden spoon or thick ladle.
Add melted butter and mix again gently.
Add mashed banana and mix well.
Add sieved flour and vanilla essence. Mix all the ingredients well or until the flour well blended. Finally add 2 tablespoon milk and raisins and mix again.
Pour the banana mixture into a paper - lined and greased or greased loaf pan / baking dish (decorate with raisins – optional) and bake at 180 * C or 350 * F for 30 -40 minutes or a skewer inserted in the centre comes out clean and also it leaves from the sides of the pan. Cool for a while before turning out onto wire rack. Keep aside to cool for 30 – 40 minutes and cut into slices or desired shapes.
Tip: To cut banana bread into very thin slices, warm the bread knife a little before slicing the bread.