Ingredients
- 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 vegan 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
Directions
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!!
Serves: 20 slices
Preparation time: 1 hour