This eggless dessert with gingerbread and bananas will surprise you. I would like to share with you a recipe for very fluffy and tasty gingerbread, perfect for Christmas.
Gingerbread with bananas Ingredients:
- 300 grams or less than two cups of plain wheat flour
- Four medium-sized ripe bananas, each with 400 g of pulp
- A semi-class stick of real butter weighing 100 grams
- 150 g of liquid or semi-liquid light honey
- Three tablespoons (30 g) of high-quality gingerbread spice
- Two teaspoons of baking soda, i.e. about 10 g
- 5 g or 1 teaspoon of cocoa
- One third of a teaspoon of salt
- potential additions: banana with cinnamon, cocoa and chocolate icing
Gingerbread with bananas!
Step 1: Connect loose pieces.
Put all of the following ingredients into a bowl: one teaspoon of cocoa, two teaspoons of baking soda, one level teaspoon of salt and 300 grams of wheat cake flour or less than two cups (250 ml glasses). Three flat spoons of high-quality gingerbread spice (without flour and sugar). Using, for example, a kitchen whisk, mix the dry ingredients thoroughly.
Alternatively, you can use all-purpose wheat flour. If your cake has a spicier flavor and you want it to taste so (like in my recipe), reduce the amount of gingerbread spice by half a tablespoon.
Step 2: Prepare wet ingredients
Using a fork, mash four medium-ripe bananas (400 grams of pulp) in another bowl. Add another 100 grams of melted or soft butter and 150 grams of light honey (which can be liquid or quite thick, as was my case) to the bowl. Just combine all the ingredients with a spoon.
Tip: If you don’t have enough bananas or want to add an egg, break one large egg instead of 100 grams of bananas.
Step 3: Combine the dough.
Mix the dough well until a uniform mass is obtained, adding wet ingredients to loose ingredients or vice versa. A spoon will be fine, but you can use the mixer on low speed. The dough turns out to be quite thick.
Step 4: Fill the mold with dough.
Grease an 11 x 30 cm inner loaf tin (or similar tin with a minimum capacity of 1700 ml) with a little oil and then sprinkle with flour or breadcrumbs. After placing the cake in the pan, smooth the top of the cake.
Tip: Instead of cutting a medium or small sized banana into many smaller pieces like I did, you can wrap it in chocolate and cinnamon and press it into the dough.
Step 5: Prepare the gingerbread.
Set the oven temperature to 175-180 degrees (top or bottom). Place the cake tin (preferably on the wire rack included in the oven) on the middle shelf of the preheated oven. Bake the cake until the skewer comes out clean, about 50 minutes. Check if the cake is baked after 40-45 minutes. After carefully opening the oven door, insert a wooden skewer into the center of the cake. When the toothpick comes out clean, the eggless gingerbread is ready.
Remove from the oven “just to be sure” so as not to over-dry the cake. When finished, open the oven door slightly. After five minutes, you can remove the gingerbread from the oven. Remove it from the tin and place it on a baking rack once it has cooled down a bit.
Step 6: Present and decorate
After it cools down, I suggest covering it with a thick layer of butter and dark chocolate, but this is not necessary. Place 50 grams of butter in a pot and melt over low heat. Remove the pot from the heat and add 100 grams of chopped dark chocolate (64-70%) or dark chocolate if you like.
Using a spatula, mix everything until the chocolate completely melts in the heated butter and the mixture combines into a thick cream. Place the cake icing on it. Once cooled, the filling will become even thicker.
Gingerbread without eggs does not require aging. You can serve immediately after baking. This is a dessert that stays fresh for a long time. Once they have cooled, I recommend wrapping them loosely in crepe paper and then placing them in a clear food bag or ziplock bag. Store the cake in a cool cupboard for up to two days. Transfer it to the refrigerator and store under a cloak for four to five days if not eaten by then.
Enjoy your meal!
