Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 minsCooking MethodBakingDietGluten Free
A new take on an old Lunchbox Doctor recipe. For those that love the banana bread but want a slightly different (more exotic!) flavour here's a ginger flavoured version.
1 egg
4 bananas, mashed
75 g soft butter
1 tsp vanilla extract
170 g wholegrain spelt or gluten-free flour
75 g dark muscavado sugar
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1 pinch salt
1
Preheat the oven to 180 degrees centigrade or 160 degrees centigrade if using a fan assisted oven
2
In a bowl mix the egg, mashed banana, butter and vanilla extract
3
In another bowl mix the flour, spices, bicarbonate of soda and salt
4
Add the wet to the dry ingredients and stir to mix together.
5
Grease and line a 1lb cake tin. Pour the mixture into the tin.
6
Bake for 1 hour.
7
Remove and leave to cool before slicing.
Hi Jenny. I made this today for the first time because I had some bananas to use. Was a bit worried it might be too heavy as I only had strong wholemeal bread flour! Mixed it all up in my Thermomix and added some sultanas to it. It’s delicious! A huge hit with the family and will be perfect to put a slice in my son’s packed lunch!
Oh I am so pleased it was such a hit!
I tried this recipe this morning. It is amazing. My daughter had four slices for breakfast, lol. I subbed fresh ginger and pure’ed it with one of the bananas. I also added some frozen blueberries for fun. Delicious. Will definitely keep this recipe and make it again.
That’s wonderful! Great adaptations too.
Hi, can i substitute with coconut sugar?
absolutely you can!