Last weekend, O and I decided to do some baking. We had some over-ripe bananas left in the fruit bowl that nobody wanted to eat and I didn’t want to make another batch of banana bread… Instead of throwing them away, we made a delicious batch of Banana Gingerbread!
O loved mashing the bananas and weighing out the correct amount of each ingredient. He is amazed by the different cooking and baking processes and techniques. He constantly asks questions, like why we need to mash the bananas and why the flour needs put through a sieve.
This recipe is a great one for kiddies to follow, easy to make and a fabulous way to use up those lonely, browning bananas. The banana gingerbread goes great as an accompaniment to a good cuppa, or as a yummy pudding with custard.
3 ripe bananas, mashed
200g plain flour
2 tsp bicarbonate of soda
2 tsp ground ginger
50g dark muscovado sugar
150g golden syrup
1 egg, beaten
75g icing sugar
- Preheat the oven to 160 degrees centigrade (fan). Lightly grease and line a 9x9in cake tin.
Put the bananas in a small mixing bowl and mash with a fork.
- Sift the flour, bicarbonate of soda and ground ginger into a large bowl. Stir in the oats.
- Put the sugar, butter and syrup into a pan. Heat gently for a few minutes, stirring occasionally, until the ingredients are melted and well combined.
- Stir into the flour mixture. Beat in the egg and mashed bananas.
- Spoon the mixture into the tin, smooth out the top and bake for approximately 50 minutes, until a skewer comes out clean when it is inserted.
- Cool in the tin then turn out. Cut into 12 pieces.
- Meanwhile, sift the icing sugar into a bowl and stir through just enough water to create a smooth, runny glaze. Drizzle the glaze over each square of gingerbread.