Vegan Banana Gingerbread
This is how a simple banana bread gets a Christmas makeover - with the mellow sweetness from jaggery and the medley of ground spices - no sugar used and very little oil. {vegan, eggless}
Ingredients
- 3/4 cup plain flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 bananas (medium sized, overripe)
- 1/2 cup jaggery powdered (or use brown sugar)
- 2 tsps ginger ground
- 1/2 tsp nutmeg grated
- 1/2 tsp cinnamon
- 1/2 tbsp apple cider vinegar (or lemon juice)
- 2 tbsp cooking oil
Instructions
- 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
This vegan banana gingerbread is melt in mouth moist, with the spicy warm notes of ginger dominating over that of the banana. The nutmeg and cinnamon assist in lending a Christmas touch to this gingerbread. You can double the recipe and bake in a regular sized loaf tin. Increase baking time to 45 minutes or so, accordingly.
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