Friday, 5 June 2009

Banana & Gingerbread Slices

Quick to make and deliciously moist due to the addition of bananas

275g/10ozs/2 cups plain flour

20ml/4tsp ground ginger

10ml/2sp mixed spice

115g/4oz/1/2 cup soft light brown sugar

60ml/4tbsp sunflower oil

30ml/2tbsp molasses or black treacle

30ml/2tbsp malt extract

2 eggs

60ml/4tbsp orange juice

3 bananas 1

15g/4ozs/2/3 cup raisins

(I ran out of plain flour last time I made this so used SR instead without bicarb, I think it was better because it rose more evenly!)

Preheat oven to 180c/350f/Gas 4.

Lightly line & grease 18x28cm/7x11in baking tin

Sift flour into bowl with the spices & bicarb.

Mix in the sugar with some of the flour and sift into bowl

Make a well in the centre, add the oil, molasses/black treacle, malt extract, eggs & orange juice and mix together thoroughly

Mash bananas, add them to the bowl with the raisins and mix well together

Pour the mixture into tin and bake for 35-40 minutes, until the centre springs back when lightly pressed

Leave the cake in tin to cool for 5 minutes, then turn out onto wire rack and leave to cool completely. Cut into 20 slices

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