Banana Gingerbread (Vegan)
Banana gingerbread - this delicious vegan loaf cake is the best of both worlds! A banana bread gingerbread hybrid, it is sweet, soft, sticky and incredibly moreish! It is easy to make and a great way of using up a couple of overripe bananas.
Servings 10 people
Ingredients
- 220 g very ripe banana (about 2 large)
- 100 g (packed ½ cup) dark brown soft sugar
- 100 g (5 Tablespoons) black treacle (or molasses)
- 100 g (5 Tablespoons) golden syrup
- 80 g (90 ml/6 Tablespoons) neutral oil (I use olive)
- 80 g (⅓ cup) unsweetened non-dairy milk (I use soy)
- ½ teaspoon vinegar
- 260 g (2 cups + 1 Tablespoon) plain (all-purpose) flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 3 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 2lb loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) and line it with baking parchment.
- Mash the bananas really well in a large bowl then whisk in the sugar, treacle, golden syrup, oil, milk and vinegar.
- In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon and nutmeg.
- Tip the dry ingredients into the wet and stir with a balloon whisk until no dry lumps remain.
- Pour the batter into the prepared tin and bake for 1 hour until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin. Once cold, store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For the best results, please weigh out the banana, treacle and golden syrup.