Recipe for a Christmas Special Vegan Banana Gingerbread
This quick bread or cake is just another way to use up the languishing overripe bananas, albeit with a Christmas makeover 🙂 Trust me on this, the flavours of banana and ginger (plus other spices) go pretty darn well together, in case you were harbouring some doubts on how this thing is going to turn out.
This eggless banana gingerbread turns out really moist (despite its ‘veganness’) and the recipe I’m sharing with you makes a small loaf. You can forget about saving this cake because it wont last minutes after it’s out of the oven. This recipe size is perfect for small families, but you can easily double the recipe and bake a full loaf.
Let me update you with a couple of other virtues of this recipe before sharing it with you I’ve made it with powdered organic jaggery, which not only gives it a dark brown colour but also a mellow sweetness, that goes well with the ginger flavour. To completely avoid refined sugar, you can skip the dusting of icing sugar. This small loaf uses only 2 tablespoons of oil in its making, so it is also reasonably less calorific than the usual banana breads.