Beat the margarine or butter and sugar until smooth and creamy. Add the ginger, eggs and flour and beat again until a smooth mixture is formed. Lightly grease a 23 cm (9 inch) square tin or ovenproof dish, then spoon in the mixture and level with the back of a spoon.
Toss the figs and banana with the maple syrup and arrange over the top of the cake, pressing the fruit into the cake in places. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until the cake is well risen and golden and the fruit is soft.
Serve the cake in squares with either scoops of ice cream or vanilla custard (see below).