Banana Cake 2

You've probably relised by now that I'm a bit of a sucker for a good banana cake. It's mostly out of necessity; we always seem to end up with way more bananas than we can eat before they go over-ripe....so here is the recipe I tried today.

Ingredients
125g butter, softened
155g (3/4 cup, firmly packed) brown sugar
2 eggs
300g (2 cups) self-raising flour
50g (1/3 cup) plain flour
1 tsp ground cinnamon
1/2 tsp ground ginger
160ml (2/3 cup) buttermilk
2 large overripe bananas, mashed

Method
Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.
Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.
Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.

I used sour cream in place of the buttermilk, but it requires a little milk just to moisten it up a bit. I also found it need 55 mins in the oven, but this will probably depend on your oven. It is also meant to be iced with passionfruit icing, but I'm all out of icing sugar at the moment, so it's the "healthy" version for me!