Banana Ginger Cake
Everyone needs a good Banana Ginger Cake recipe in their arsenal. And even better, when it’s healthy! This delicious specimen is super sweet and moist, but with less than half the sugar of a regular cake, and made with wholegrain flour too. Plus - get my Top 5 Tips for How to Bake Animal Free!
Watch the video above and get the full recipe and blog post here:
x Buffy
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INGREDIENTS
DRY
2 c wholemeal spelt flour
1/2 c coconut sugar
3 tbsp ground flaxseeds
3 tsp baking powder
1/4 tsp sea salt
WET
4 bananas over ripe
1/2 c plant based milk (oat, rice, almond or soy)
1/2 c water
1 tbsp apple cider vinegar
1 tsp vanilla extract
5 drops ginger essential oil (1 1/2 tsp of ginger powder or 2 tsp grated fresh ginger)
ICING
3/4 c cashews soaked for 1 hour
3 tbsp plant based milk (oat, rice, almond or soy)
1 tbsp liquid sweetener (coco nectar or brown rice syrup)
1/4 tsp vanilla extract
3 tbsp coconut oil melted
12 drops ginger essential oil
pinch of sea salt
TOPPING
chopped hazelnuts and shredded coconut
INSTRUCTIONS
1. Preheat oven to 180°C (356 °F) fan bake, and grease the sides and base of a small 19 cm (8 inch) cake tin with coconut oil.
2. Sift dry ingredients and put aside. Put wet ingredients into a blender/ food processor/ stand mix and blend until smooth. Slowly pour the dry mix into the wet ingredients and and gently fold until just combined.
3. Bake for 50 minutes until the top springs back when touched and a skewer in the centre is dry. Test it at 40 minutes, then pop back for the extra 5-10 if needed. Remove, leave to cool for 10 minutes, then remove from tin and transfer to a rack to cool completely.
4. For the icing, put all ingredients into a blender/food processor and blend until super smooth and creamy (stopping to scrape down in between blends as needed). Once the cake has cooled spread icing on top. Sprinkle with chopped hazelnuts and coconut and serve!
RECIPE NOTES
- Make it gluten-free: 3/4c buckwheat flour, 3/4c brown rice flour, 1/2c ground almonds + ½ tsp guar gum
- I've made this recipe so it's not overly too sweet. If you prefer you can add more coconut sugar to make the cake sweeter.
- This cake lasts well in the fridge for up to a week.
- All ovens are different, so test your cake after 40 minutes with a dry skewer to see if it is relatively dry to touch. You don’t want it bone dry, as the cake will continue cooking after removed, and plus you want to keep some of the moisture in there. Test, as you go, is best!
For more nutritional tips on this recipe, and general foodie musings, check out my full blog post here:
How to make Banana Ginger Cake. DIY baking video for Kids and Parents.
Join Lola today in the kitchen as she, shows you how to make a mouth watering cake that you and all the family will enjoy, along with all the ingredients needed.
Whole wheat, banana, ginger and walnut cake
For the full, printable recipe and other information click on the link below-
An easy snack cake filled with the goodness of bananas, the warmth of ginger and cinnamon and the bite from the walnuts. Not overtly sweet; perfect with a cuppa either as it is or topped with a simple chocolate frosting. Can also be a light and less guilty indulgence to appease the sweet tooth.
#baking #wholewheatrecipes #bananacake
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Thanks for watching!
Pic's Gingerbread Banana Loaf
Gingerbread Banana Loaf
Ingredients
250g banana
20g Pic's Smooth Peanut butter
130g gluten-free flour
80g coconut sugar
2 tbsp date syrup
70g ground almonds
3 whole eggs
Dash vanilla extract
1 1/2 tsp cinnamon
Tsp ground ginger
1/2 tsp cloves
Pinch salt
1 1/2 tsp baking powder
1/3 tsp bicarb
Glaze:
2 tbsp Smooth Pic's Peanut butter
Tbsp Agave/rice syrup
Coconut milk
Instructions
1. Preheat your oven to 180c and line a loaf tin with greaseproof paper.
2. In a food processor, combine the bananas, coconut sugar, peanut butter, date syrup and vanilla and blend until smooth.
3. Add the eggs, then blend again.
4. Pour in all of the dry ingredients and blend the mixture a final time, so that everything is fully incorporated and you’re left with a smooth cake batter.
5. Pour this into the loaf tin and bake in the oven for 35 minutes, then cover with foil and bake for a further 9 minutes.
6. Carefully remove the cake from the tin and allow to cool. To make the peanut butter glaze, mix together the peanut butter, sweetener of choice and gradually stir in the coconut milk until you reach a creamy, spreadable consistency.
7. Once the cake has fully cooled, garnish with a layer of the frosting and whatever toppings you desire.
Check out our website for more recipes at picspeanutbutter.com
Recipe: Gluten Free Dates & Red Ginger Banana Cake (ONE BOWL) | DELLE KITCHEN
Ever met anyone that doesn't like banana cake? Neither did I! Try this healthier twist on classic Banana Cake featuring red ginger, dates, and dark chocolate. The best part? No sugar added ????
GF Red Ginger Banana Cake
-200gr dates
-50ml hot water (to soak dates in)
-4 overripe small bananas (or 3 medium)
-2 free range eggs
-50 ml coconut cooking oil
-1 tbsp @herbilogy Red Ginger Extract Powder
-1 tsp @herbilogy Cinnamon Extract Powder
-100gr Cassava Flour (mokaf)
-2 tbsp Almond Meal
-1/2 tsp Baking Soda
-1 tbsp desiccated coconut
-40 gr vegan dark chocolate chunks
Soak dates in hot water for 1 hour, mash with a fork until smooth.
Add bananas, mash all together. Add eggs, oil, spices, mix then add the rest of the dry ingredients. Add chocolate chunks and/or nuts if preffered. Add 1 more bananas for topping if also preffered.
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Recipe by Adelia Izza
Shot and edited by Adelia Izza
Banana ginger cake/soft & moist banana cake
Banana Gingerbread; a sweet, moist and delicious banana loaf full of deep warming winter spices. You can make this lazy loaf in just one bowl. Just pour it into a standard loaf tin and shove it in the oven and relax for an hour as your house fills with the smell of warm banana bread goodness.
Incredients
Banana (over ripe)-2
Egg-2
Flour-1 cup
Butter-1/2 cup
Brown Sugar- 1 cup or ( 1/2 white sugar +1/2 brown sugar)
Baking soda -1 tsp
Ginger powder -1/4 tsp
Nutmeg powder -1/4 tsp
Cinnamon powder -1 tsp
Vanilla 1/2 tsp
Salt-1/4 tsp
Vinegar/lime juice-1 tsp