Banana Gingerbread Slices
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
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!!
SO HOW'D IT GO?
very blog thanks admin sohbet odaları sohbet cinsel sohbet cinsel chat sohbet odaları sohbet chat yap chat sohbet kelebek sohbet kelebek chat sohbet kelebek indir sohbet dul sohbet bayan sohbet cinsel sohbetcinsel chat sohbet kanalları chat kanalı urfa kelebek sohbet kelebek chat sohbet chat kelebek sohbet kelebek chat mirc indir mirc mynet sohbet mynet sohbet chat
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.
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.