It seems whenever old bananas gather at our place, great things happen. There's something about them that makes them a magical über-ingredient in any baking. Honest.
The recipe for this spicy banana cake is one I've adapted from the banana cake in the Swedish version of this book. (I picked this book up on a whim at a sale and it's become my most used baking book. It receives the Morrgan seal of approval. =) The secret ingredient is the buttermilk, which makes the cake oh-so-moist.
Spicy Banana Cake
100 g (3 1/2 oz) butter
3 dl (~1 1/4 cups) sugar
5 dl (a little over 2 cups) flour
1 tsp baking powder
1 tsp baking soda
1 tsp ginger
2 tsp cinnamon
~3/4 dl (~1/3 cup) buttermilk
Beat butter and sugar until light and creamy. Add one egg at a time. Mix flour, baking powder, baking soda, ginger and cinnamon together, then add slowly to the butter-sugar mix. Slice the bananas and add them. Finally mix in the buttermilk.
Pour the mixture into a greased and floured tin (about 2 l - 8-9 cups). Bake for about 1 hour at 175°C (~350°F) in the lower half of the oven. Let it cool before serving (it is yummy when still slightly warm, though).