Dark banana ginger cake

• 200g dark muscovado sugar
• 300g ripe bananas
• 125ml sunflower oil
• 4 medium eggs
• 75g chopped glacé ginger
• 200g wholemeal bread flour
• 3 tsp baking powder

1. Line the base of a deep, 20cm square cake tin with nonstick paper.
2. Put the sugar and bananas in a bowl and mash until almost smooth (the odd bits doesn’t matter).
3. Beat in the oil and eggs, and stir in the ginger.
4. Add the flour and baking powder, stir well, then pour into the tin.
5. Bake at 150C for 50-60 minutes.