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Larry’s Banana & Bunda Ginga Cake

| Posted in: Sweet

Larry is the cake and pastry chef master at Indulge Cafe and this is one of his masterful creations using our Bunda Ginga. Perfect cake for anytime of the day! 


2 cups brown sugar

250g of softened butter

4 Childers Free Range eggs (or closest suitable alternative)

1 tsp of Bunda Ginga ground ginger

1 ½ cups of self raising flour

¾ cup plain flour

2 mashed bananas (1 extra for top of cake)

3 drops caramel essence

Pressurised caramel

Nestle condensed milk boil for 3 hours in the tin (ensure label is removed beforehand)


Preheat oven to 180 degrees (160 if powerful fan forced) 40 minutes in the oven.

Beat sugar and butter together until a creamy consistency, add eggs one at a time until well mixed in then add the caramel essence. 

Combine the dry ingredients and slowly add to creamed mixture and mix in bananas to finish. Slice banana and layer pressurised caramel on top.

Use a baking paper lined 28-inch spring form cake tin and bake for approximately 40 minutes or until a cake tester comes out clean.

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