3 firm, ripe bananas
1 cup all purpose flour
4 tablespoons bittersweet cocoa powder
2 teaspoons baking powder
1 tablespoon grated fresh ginger
1 stick softened unsalted butter
1 cup sugar
2 large eggs, lightly beaten
2 tablespoons sifted confectioners sugar for garnish
Preheat the oven to 350F. Butter a 9 inch cake or pie pan. Peel and cut bananas into slices about 1/3 inch thick. Arrange banana in one layer in bottom of pan. Into a bowl sift the flour, cocoa powder and baking powder. Stir in the fresh ginger. In another bowl with an electric mixer cream the butter with the sugar until light and fluffy. Beat in the eggs, a little at a time, until well combined. Add the flour mixture to the egg mixture and mix until combined well. Spoon the batter over the bananas, smoothing the top, and bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes and invert onto a serving dish to cool completely. Dust with the confectioners sugar before serving.
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