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 vegan banana gingerbread 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 of vegan banana gingerbread uses only 2 tablespoons of oil in its making, so it is also reasonably less calorific than the usual banana breads.
So keep that mug of hot chocolate (or this Mexican boozy hot chocolate) ready. Because this simple vegan banana gingerbread is all set to make you really happy this holiday season!
Vegan Banana Gingerbread
Ingredients
Method
- To make this vegan gingerbread, rease a small sized loaf tin (7" x 3" or 6 x 3") with oil or butter. Preheat oven at 180°C.
- In a bowl, mix the flour, baking soda, powder and salt.
- In another bowl, mash the bananas. Whisk well the oil, jaggery, ground spices until you get a smooth mixture.
- Add the dry ingredients to this and mix well.
- Scrape out the batter into the prepared loaf tin and bake for 25 minutes.
- Cool the cake in the tin for 10 minutes. Unmould and allow to cool for 30 minutes or more before slicing.
Notes
For more healthy vegetarian recipes, my book The Everyday Healthy Vegetarian is out! Get all the info about my book and order it here.
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I am going to try this for sure….. when you say ginger powder you mean saunth powder ? Also which flavour less oil is good for vegan baking ?
@aparna – yes saunth powder and rice bran is good oil for baking with neutral flavour
Most refined oils go well for neutral flavour, I’d think, lije sunflower or peanut
The recipe neglects to mention when and how the vinegar is used.
I made this last night and its not lasted very well. I just can’t stop eating it!!!!
Thanks for this amazing recipe.
Glad you liked it 🙂
I was wondering this as well… I’m just going to add it to the mashed banana & cross my fingers I don’t waste my expensive organic ingredients ????
Sorry the quantity was mentioned in the post itself but somehow missed it in the ingredients! Have updated now, thank you for bringing it to my notice.
updated!
I made this with olive oil but forgot to put in the lemon juice/ACV! It still turned out well. I wonder if there is a healthier flour one could replace the all purpose flour with – like whole wheat or oat?
Yes, part whole wheat or oat should be good 🙂 But texture is also important, so it’s ok to use part all purpose flour, and eat more fibre in your general diet thru the day to compensate
Hey Nandita, the ingredients list doesn’t have oil in it 🙂
Sorry the quantity was mentioned in the post itself but somehow missed it in the ingredients! Have updated now, thank you for bringing it to my notice.
How much oil should be used in this recipe? I read that very little is used but lack to see a quantitative amount in the ingredient list or recipe.
Let me check this out now, thanks!
Sorry the quantity was mentioned in the post itself but somehow missed it in the ingredients! Have updated now, thank you for bringing it to my notice.