Nutritional Info

Nutrition Facts

Serving Size 1 (602g)

Calories 890
Calories from Fat 241 (27%)
Amount Per Serving %DIV
Total Fat 26.8g 41%
Saturated Fat 9.9g 50%
Monounsaturated Fat 11.8g
Polyunsaturated Fat 5.1g
Trans Fat 0.0g
Cholesterol 56.4mg 19%
Sodium 945.3mg 41%
Potassium 1429.8mg 30%
Total Carbohydrate 138.8g 46%
Dietary Fiber 6.1g 24%
Sugars 54.4g
Protein 27.2g 54%

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Recipe Description
Ripe bananas add a tropical twist to traditional gingerbread. Don't just save this recipe for the holidays!
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
40 Ounce(oz)  soft light brown sugar
10 Ounce(oz)  plain flour
4 Teaspoon(t)  ginger, ground
2 Teaspoon(t)  mixed spices
1 Teaspoon(t)  bicarbonate of soda
4 Tablespoon(T)  sunflower oil
2 Tablespoon(T)  molasses
2 Tablespoon(T)  malt extract
2   eggs
4 Tablespoon(T)  orange juice
3   bananas
4 Ounce(oz)  raisins


Preheat the oven to 350 degrees F. Lightly grease and line a 7 by 11 inch baking tin. Mix in the sugar with some of the flour and sift it into the bowl. Sift the remaining flour into the bowl with the spices and bicarbonate of soda. Make a well in the center, add the oil, molasses, malt extract, eggs and orange juice and mix together thoroughly. Mash the bananas, then add them to the bowl with the raisins and mix together well. Pour the mixture into the baking tin and bake for about 35 to 40 minutes, or until the center springs back when lightly pressed. Leave the cake in the tin to cool for 5 minutes, then turn out on to a wire rack and leave to cool completely. Cut into 20 slices.

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