Banana and Oat Gingerbread
|Plain flour||7 Ounce (200 g)|
|Bicarbonate of soda||2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Medium oatmeal||5 Ounce (150 g)|
|Dark muscovado sugar||4 Tablespoon|
|Sunflower margarine||3 Ounce (85 g)|
|Golden syrup||5 Ounce (150 g)|
|Egg||1 , beaten|
|Ripe bananas||3 , mashed|
|Icing sugar||3 Ounce (85 g)|
|Stem ginger||1 (to decorate)|
1. Preheat the oven to 325°F/160°C/ Gas 3. Grease and line a 7 X 11 in (18 X 28 cm) cake tin.
2. Sift together the flour, bicarbonate of soda and ginger, then stir in the oatmeal. Melt the sugar, margarine and syrup in a saucepan, then stir into the flour mixture. Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour, or until firm to the touch. Allow to cool in the tin, then turn out and cut into squares.
4. Sift the icing sugar into a bowl and stir in just enough water to make a smooth, runny icing. Drizzle the icing over each square and top with a piece of stem ginger, if you like.
Calories 538 Calories from Fat 118
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 3.1 g15.4%
Trans Fat 0.3 g
Cholesterol 35.2 mg11.7%
Sodium 621.6 mg25.9%
Total Carbohydrates 97 g32.3%
Dietary Fiber 4.1 g16.5%
Sugars 41.9 g
Protein 8 g15.2%
Vitamin A 1.6% Vitamin C 8.9%
Calcium 25.3% Iron 72.9%
*Based on a 2000 Calorie diet