Can just scrape the outer skin off the root and grate it the exposed root with a fairly fine grater into your cake mix - easiest way is to sieve the flour/BP/dry spices onto the op of your sugar/eggs mix then grate the root on top before folding the flour etc in.Banana and ginger cake will handle larger gratings - smaller of my cheese graters produces flat narrow flakes. That goes into the mix alongside the mashed banana. Don't overdo it - the gingeriness seems to increase during baking.I really must get back into baking...
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