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.