Are you in full-on festive baking mode right now?
You can bet your bottom dollar that I am – I have now run out of fridge space because of all the brownies, cookies and cakes I have lying around, just waiting for Christmas guests to appear!
This Banana Gingerbread Cake is a great, slightly healthier Christmas bake (I used the bananas to replace cooking fat) and is full of festive flavour.
It is also packed with warming spices, contains beautiful blackstrap molasses and also makes a great Christmas breakfast!
Let’s just say that the boys were very happy when I dished this up for them at breakfast today!
Banana Gingerbread Cake
- Makes one cake –
- 2 ripe bananas, mashed
- 3 tbsp molasses
- 3/4 cup dairy-free milk mixed with 1 tsp apple cider vinegar (I used coconut milk)
- 3/4 cup coconut sugar
- 1 tbsp vanilla
- For the dry ingredients –
- 2 cups spelt flour (I used wholegrain, but you can use white also)
- 1 tbsp coconut flour
- 3/4 tsp baking powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Large pinch salt
- 150g dairy-free white chocolate (can also use dark chocolate), chopped
- Preheat oven to 180C and lightly grease a silicone bundt case.
- Whisk together the wet ingredients – the bananas, the molasses, the vanilla, milk with ACV and sugar.
- In a separate bowl, stir together the dry ingredients.
- Fold the wet mixture into the flour and stir well to combine. Test your mixture is thick enough by gently lifting a spoonful of batter and turning it back into the bowl – you want a “soft” / slow dollop. If your mix is too loose, add a touch more coconut flour. Fold in your white chocolate chips.
- Pour into your prepared cake tin, then place in the oven to bake for 40-45 minutes, or until a cake skewer comes out clean. Leave to cool completely, then cut into slices and enjoy.