Monday, December 15, 2014

Recipe: Banana and Gingerbread Loaf

Every year, we would bake gingerbread biscuits without fail during Christmas time. In fact, we've already made it twice this year. Another great gingerbread recipe that we like, especially during the festive period is this banana and gingerbread loaf.




This is another easy stir-and-bake recipes which even your kids can do. It is very quick to make and thanks to the banana, it is wonderfully moist. And since bananas as well as black treacle and honey are added, I reduced the sugar from 115g to 60g, and it was sufficiently sweet for us. Super love the smell of the spices, and apparently this cake improves as it keeps, so you can make this a few days before Christmas day and keep it in an airtight container. Would be lovely to have a slice of this loaf on Christmas morning with a cuppa tea.



Moist and fragrant




Banana and gingerbread loaf
Recipe by Baby Sumo, adapted from Baking cookbook
Preparation time: 10-15 minutes
Cooking time: 35-40 minutes
Serves 20

Ingredients
60g soft brown sugar
275g plain flour
4 tsp ground ginger
2 tsp mixed spice
1 tsp baking soda
4 tbsp corn oil
3 tbsp black treacle or molasses
1 tbsp honey
2 eggs
6 tbsp orange juice
3 ripe bananas
100g raisins

1. Preheat oven to 180°C (no fan). Lightly grease and line a 7" x 11" (18 x 28cm) baking tin.

2. In a large bowl, sift the flour, sugar, ground ginger, mixed spice and baking soda.

3. Make a well in the centre, and add the oil, black treacle, honey, eggs and orange juice. Mix thoroughly with a wooden spoon.

4. Mash the bananas, then add the raisins to it. Add this to the mixture in Step 3. Mix well. It should be a pouring consistency.

5. Pour the mixture into the lined baking tin and bake for 35-40 minutes until the centre springs back when lightly pressed.

6. Leave the cake in the tin to cool for 5 minutes, then turn out to a wire rack and leave to cool completely. Cut into 20 slices.

Note: The cake improves as it keeps, so if you can, store it for a few days before eating.









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I am submitting this to the "Cook & Celebrate: Christmas 2014" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Christmas recipes for the whole month of December 2014.

Your post must be a current post i.e. posted in December 2014 - please do not link older posts.Please mention our "Cook & Celebrate: Christmas 2014" event in your post and link back to Zoe of Bake for Happy KidsDiana of The Domestic Goddess Wannabe and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:




* I am also submitting this post to "Cook-Your-Books #19" hosted by Joyce .

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9 comments:

  1. This looks like it has the best texture to it! Like it's not dry at all, it's absolutely moist and delicious :D

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  2. Yen, this cake sounds delicious! I love any kind of banana cake and my partner will love the raisins in there :)

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  3. i wish i can have some time sit down eat tea time lo

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  4. love how rich and crumbly but moist your cake looks .... yup, a thick slice for me! :)

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  5. Gingerbread simply IS christmas! A lovely recipe..

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  6. Hi Yen, this cake is rich and moist ... must be yummy-licious! Thanks for sharing this yummy recipe!

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  7. Hi Yen,
    Lovely cake! Like the moist crumb texture, lovely with a cup of tea! Thanks for sharing with CYB!

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  8. Hi Yen,

    We are a fan of gingerbread biscuits... and wouldn't say NO to this lovely cake too :D

    Zoe

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  9. Love your saucers. I've this weakness for blue and white.

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