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Banana Gingerbread Slices

What you need: 

275 g/10 oz/2,5 cups plain flour
5 ml/1 teaspoon bicarbonate of soda
20 ml/4 teaspoon ground ginger
10 ml/2 teaspoon mixed spice
115 g/4 oz/0,66 cup soft light brown sugar
60 ml/4 tablespoon sunflower oil
30 ml/2 tablespoon molasses or black treacle
30 ml/2 tablespoon malt extract
2 egg-substitutes (1 egg = 2 tablespoon soy-flour + 2 tablespoon water)
60 ml/4 tablespoon orange juice
3 ripe bananas
115 g/4 oz/0,66 cup raisins or sultanas

What you do: 

Bananas make this spicy bake delightfully moist.
1. Preheat the oven to 180 C/350F/Gas 4. Lightly grease and line a 28 x 18 cm/11 x 7 in shallow baking tin.
2. Sift the flour, bicarbonate of soda and spices into a mixing bowl. Place the vegan sugar in the sieve over the bowl, add some of the flour mixture and rub through the sieve with a wooden spoon.
3. Make a well in the centre of the dry ingredients and add the oil, molasses or treacle, malt extract, egg subsitute and orange juice. Mix thoroughly.
4. Mash the bananas on a plate. Add the raisins or sultanas to the gingerbread mixture then mix in the mashed bananas.
5. Scrape the mixture into the prepared baking tin. Bake for about 35 - 40 minutes or until the centre of the gingerbread springs back when lightly pressed.
6. Leave the gingerbread in the tin to cool for 5 minutes, then turn out on to a wire rack to cool completely. Transfer to a board and cut into 20 slices to serve.
The cake can be stored for a few days - if you can resist it :-)
Enjoy!!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
20
Recipe Category: 

SO HOW'D IT GO?

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I made this using a 9 x 5.5" loaf pan.  Not sure how long it was in the oven -  approx. 1 hour and 15 minutes.

Things I changed...
I used 4 overripe bananas
Omitted the egg replacer
Added 1/2 cup water
Omitted raisins - used 1/2 cup of pecans & 1/2 cup dates (cause it is what I had on hand)
Omitted malt (don't have it) - Used extra tbsp of molasses instead

When mixing the batter, I had to add a 1/2 cup of water, cause there just wasn't enough liquid to blend the ingredients.  The bread rose beautifully & held together perfectly.  It is also moist.  The flavor is very flat though.  I think the recipe should have salt in it.  I didn't even notice the lack of salt when putting it together, or I would have added it.   I wish I had not added the extra tbsp of molasses - 2 is plenty.  Anyway, it tastes OK topped with Earth Balance or jam.

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Made this today and it turned out wonderful. I put part of the batter in 6 muffin cups and the remainder went in a 7x11-inch pan.  I baked the muffins about 20 minutes and the pan sized one about 30 minutes.  It wasn't as dry as when I had made it before but I did add about an extra 1/4 cup of water.  It could be the size of the bananas.  Everyone still enjoyed this recipe.

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