Banana Ginger Parkin

Noo's Note:

This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 cake

• 1 1⁄3; cups plain flour
• 2 teaspoons bicarbonate of soda
• 2 teaspoons ground ginger
• 1 ¾ cups medium oatmeal
• 4 tablespoons dark muscovado sugar
• 6 tablespoons sunflower margarine
• 2⁄3; cup golden syrup
• 1 egg , beaten
• 3 ripe bananas , mashed
• ¾ cup icing sugar

Directions:

1. Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
2. Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
4. Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.

Reviews

[P_D]

Not overly sweet which I like. I tried a piece before icing it and I really didn't taste the ginger, so, I added 1 1/2 tsp ginger to the icing mix. I made my "drizzle" a bit too thin but it turned out nicely as it soaked in the cake. Thanks for sharing your recipe.