Banana Gingerbread Slices -

Banana Gingerbread Slices

Bananas make this spicy bake delightfully moist. The flavour develops on keeping, so store the gingerbread for a few days before cutting into slices if possible.

Ingredients

Soya margarine for greasing
275g/10oz/2½ cups plain flour
5ml/1 tsp bicarbonate of soda
20ml/4 tsp ground ginger
10ml/2 tsp mixed spice
115g/4oz/⅔ cup soft light brown sugar 60ml/4 tbsp sunflower oil
30ml/2 tbsp molasses or black treacle
30ml/2 tbsp malt extract
2 eggs
60ml/4 tbsp orange juice
3 ripe bananas
115g/4oz/⅔ cup raisins

Details

Serves: 6

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease and line a 28 x 18cm/11 x 7in shallow baking tin.

Sift the flour, bicarbonate of soda and spices into a mixing bowl. Place the sugar in a sieve over the bowl, add some of the flour mixture and rub through the sieve.

Make a well in the centre of the dry ingredients and add the oil, molasses or treacle, malt extract, eggs and orange juice. Mix throroughly.

Mash the bananas on a plate. Add the raisins to the gingerbread mixture, then mix in the mashed bananas.

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.

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.

COOK'S TIP:- If your brown sugar is lumpy, mix it with a little flour and it will be easier to sift.

NUTRITION NOTES Per cake:- Energy 2712kcals/11490kj, Protein 49.2g, Fat 63g, Saturated Fat 10.2g, Carbohydrate 525g, Fibre 13.8g, Sugars 302g, Calcium 942mg

Related food category:

• Desserts and Bakes