Banana and ginger cake - low fat cake!

Low fat cake seems an oxymoron. But here we have it. A soft, moist cake where the banana and buttermilk mean a reduction of 50% of the butter and 25% of the sugar. Great for breakfast, brunch or afternoon tea. Keeps well for a week.

2 ripe bananas, mashed
1/2 cup buttermilk
100g soft butter
150g sugar
160g plain flour
40g corn flour
3 eggs
2 tsp baking powder
1/2 tsp baking soda
2 tsp dried ground ginger
1 tsp vanilla extract
Zest of 1 lemon
40g chopped crystallised ginger or in preserved ginger in syrup

Preheat oven to 170C (160C fan)

Combine the dry ingredients. Beat in butter and half of the buttermilk using an elecctric hand mixer until well combined. Then add remaining ingredients, beat until combined. Do not over mix. Pour into a greased, lined 9 inch round tin.

Bake at 170C (160C fan) for 30-40 mins. Test with a skewer. Serve as is. You could make a drizzle icing of icing sugar mixed with a little of the ginger syrup to add to the ginger content.