Wednesday, March 31, 2010

Vegan Banana and Gingerbread Slices

I love reading books. I read a variety of them, from novels to short stories and most recently cookbooks! Ever since I have developed an interest for cooking, I always browse the cookery section of the library on my frequent visits. It just happened that I came across a low fat baking book and I brought it home. It is a nice book with a huge collection and has pictures for all the baking recipes. I have tried this particular cake from the book- 'The Ultimate Low Fat Baking Cookbook' edited by Linda Fraser. I have made a lot of variation to make it eggless. I made this cake for our 'Girl's Get Together' which was at one of my friend's place. While baking it I kept it in oven for about 42 mins and the top of the cake turned slightly more brown and hard. I should have taken it out 5 minutes early. Still, the taste was great. The flavour of this cake develops as it keeps, so if you can store it for 2-3 days before eating.

Here is what you will need:

1 cup whole meal flour.
1 cup AP flour.
4 tsp ground ginger.
2 tsp mixed spice.
2 tsp bicarbonate of soda.
1 tsp baking powder.
½ cup granulated sugar.
½ cup soft dark brown sugar.
½ cup sunflower oil
2 tbsp treacle.
1 tsp vinegar.
1 cup aerated drink (I used pepsi)
2/3 cup raisins.
3 bananas mashed to puree.


Preheat the oven to 180 C for 15 minutes. Lightly grease a baking tin.
Sift both the flour into a bowl with spices, baking powder and baking soda. Keep aside. In a pan add both sugar and heat on low heat such that they melt. Take it off gas immediately. Now make a hole in the centre of the flour add oil, treacle, vinegar, banana puree, melted sugar and mix with the help of a hand blender. Now add the raisins and aerated drink and mix well for 2 minutes to make the mixture even.
Pour the mixture into the prepared baking tin and bake for about 35-40 minutes or until a skewer pricked at the center comes out clean. Leave the cake in the tin for 5 minutes before turning the cake out.
 Let it cool down completely before slicing.

Tip: It is best to use a 7x11 inch cake tin(helps in slicing evenly) but I used a 8x2.5 inch round tin.
Sending this to Champa's event- Bake Off.


  1. Got the entry. This is something I would love to try. Thanks for sharing.

  2. love the ingredients in this...jyoti...especially the treacle n aerated drink...very interesting...

  3. The cake looks perfect and nice eggless recipe too.

  4. This combination sounds looks very moist and yum :)

  5. vegan bread..sounds too good..i never tried vegan version..great recipe to give a try

  6. Oh MY god !!! The cake looks so soft and fluffy

  7. Perfectly done and so beautiful too...

  8. perfect bread looks so tempting

  9. What soft and fluffy slices! I'll bite them off easily! Yummy! Nice flavor too!

  10. Wow just love to grab few slices, truly delicious..

  11. Luv yur new look here. The banana and gingerbread slices look heavenly. Gorgeous delights. What is a treacle.

  12. Cake looks perfect and very soft:-)

  13. mmm banana ginger bread what a lovely combo..looks so delicious..

  14. Hmm loved the color and combo of ginger in it..

  15. very cool...the addition of ginger to banana bread. know what...I have to tell you but I love coming by just to see all those healthy vegetables in your background page...that is so refreshing.

  16. Your banana and gingerbread cake looks and sounds so healthy and delicious!

  17. wonderful eggless cake...wish I could grab a slice :-)


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