Dark Banana Ginger Cake ( Dan Lepard)

Dan Lepard ( The Guardian)
Ingredients
200g dark muscovado sugar ( I reduced to 170g)
300g riped bananas
125ml sunflower oil
4 medium eggs
75g chopped glace ginger
200g wholemeal flour
2 tsp baking powder



Method
1.  Line the base of a deep 20cm square cake tin with nonstick paper.  In a bowl, mash the bananas and sugar until almost smooth ( odd bits is okay).
2.  Beat in oil, eggs.  Stir in ginger.  Add the flour and baking powder, stir well and pour into the tin.
3.  Bake at preheated oven 170C (150C fan-assisted)/ 335F/ gas mark 3 for 50-60 minutes.  Insert a skewer if it comes out clean, it's done.