• 275 g/10 oz/2,5 cups plain flour
  • 5 ml/1 teaspoon bicarbonate of soda
  • 20 ml/4 teaspoon ground ginger
  • 10 ml/2 teaspoon mixed spice
  • 115 g/4 oz/0,66 cup soft light vegan brown sugar
  • 60 ml/4 tablespoon sunflower oil
  • 30 ml/2 tablespoon molasses or black treacle
  • 30 ml/2 tablespoon malt extract
  • 2 egg-substitutes (1 egg = 2 tablespoon soy-flour + 2 tablespoon water)
  • 60 ml/4 tablespoon orange juice
  • 3 ripe bananas
  • 115 g/4 oz/0,66 cup raisins or sultanas

Bananas make this spicy bake delightfully moist.

1. Preheat the oven to 180 C/350F/Gas 4. Lightly grease and line a 28 x 18 cm/11 x 7 in shallow baking tin.

2. Sift the flour, bicarbonate of soda and spices into a mixing bowl. Place the vegan sugar in the sieve over the bowl, add some of the flour mixture and rub through the sieve with a wooden spoon.

3. Make a well in the centre of the dry ingredients and add the oil, molasses or treacle, malt extract, egg subsitute and orange juice. Mix thoroughly.

4. Mash the bananas on a plate. Add the raisins or sultanas to the gingerbread mixture then mix in the mashed bananas.

5. Scrape the mixture into the prepared baking tin. Bake for about 35 – 40 minutes or until the centre of the gingerbread springs back when lightly pressed.

6. Leave the gingerbread in the tin to cool for 5 minutes, then turn out on to a wire rack to cool completely. Transfer to a board and cut into 20 slices to serve.

The cake can be stored for a few days – if you can resist it :-)


Serves: 20 slices

Preparation ti