Saturday, 19 February 2011

Chewy Banana Ginger Bread

After a few weeks of organic veggie and fruit boxes I had a glut of bananas. I pictured a banana and ginger bread and after some web research put this recipe together. When fresh the cake is beautifully chewy, but it also keeps really well and is delicious toasted with butter.

I actually tried a slightly different lighting style for this, I'm not 100% convinced but I think it would be good for glossy foods. More of which in my next post.

Photo © Charlotte Tolhurst


1 cup wholemeal flour
1 cup plain flour
1/2 tsp baking powder
1/2 tsp bicorbonate of soda
1/2 tsp salt
1 generous tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 cup light brown soft sugar
1 cup mashed bananas
1/2 cup honey
1/2 cup buttermilk or milk with tsp of lemon juice to thicken
4 tbsp vegetable or coconut oil 


* Preheat oven to 175˚C/350˚F and grease a 8-9 inch loaf tin
* Whisk together the flours, baking powder, bicarb of soda, salt and spices
* In a separate bowl mix together the sugar, banana, honey, buttermilk and oil
* Pour wet mixture into dry and briefly stir til combined
* Pour into tin and sprinkle with sugar (unrefined granulated is best for crunch)
* Bake for 50 minutes or until a skewer comes out clean.

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