This is a combination of banana bread and ginger bread. It freezes superbly. It's great for an afternoon tea and its light enough to be used as a dessert which we do in the restaurant. Pantone or Christmas Pudding can also be used to great effect
Ingredients
This is a combination of banana bread and ginger bread. It freezes superbly. It’s great for an afternoon tea and its light enough to be used as a dessert which we do in the restaurant. Pantone or Christmas Pudding can also be used to great effect
- 225g/8 oz self-raising flour
- 1 tsp ground ginger
- 110g/4 oz demerara sugar
- 110g/4 oz treacle
- 110g/4 oz butter
- 175g/6 oz golden syrup
- 1 egg
- 3 ripe bananas
Method
- Mix the flour and ginger in a bowl.
- Melt together the treacle, butter, sugar and golden syrup.
- Beat the egg, mash the bananas well.
- Mix all the ingredients in a bowl.
- Bake in a preheated oven 160 degrees gas 4 for 45 minutes to 1 hour. Leave rest for 10 minutes in the tin before turning out on a wire tray.
- This is delicious with some whipped cream and a dash of maple syrup. If you want to go a little further, caramelise some bananas and sprinkle with sesame seeds.
- To reheat, slice and place in the microwave for a very short time. A few seconds should do it.
Note: This makes one 900g/2lb. loaf tin
