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

  1. Mix the flour and ginger in a bowl.
  2. Melt together the treacle, butter, sugar and golden syrup.
  3. Beat the egg, mash the bananas well.
  4. Mix all the ingredients in a bowl.
  5. 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.
  6. 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.
  7. 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