Banana & Ginger Loaf With No Added Sugar Or Fat

I’ve been experimenting recently with reducing the oil, fat and sugar in a few of my recipes.

This Banana and Ginger loaf is most certainly worth sharing!

The ingredients you will need are:

125g (4½oz) Dried dates without stones

1 Teaspoon Ground Ginger

200ml (7floz) Water

2 Ripe Bananas

250g (9oz) Self-Raising Flour (Click here for info on how to make plain flour in SR)

1 Teaspoon Baking Powder

1 Teaspoon Bicarbonate of Soda

2 Medium Eggs (I use free-range)

Instructions:

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4/320°F

Grease and line a small loaf tin (approx. 9″ long x 4½” wide x 2½” deep). Or alternatively use cake release (which is amazing!).

Place the dates in a small pan with the water and ginger, bring to the boil and simmer for 5 minutes. The dates should be soft and mushy and no longer floating around in the water.

(Add an extra teaspoon of ginger if you prefer a strong ginger flavour)

Put to one side to cool.

Blend the 2 bananas until smooth.

Into a large bowl sift the flour, baking powder and bicarb.

Crack the 2 eggs into a jug or separate bowl and beat lightly.

Add to the dry ingredients.

The dates should have cooled by now. Puree them into a smooth paste and add to the large bowl along with the banana.

Combine all the ingredients together thoroughly.

The last time I made the loaf I mixed the ingredients with an electric whisk rather than by hand, and it turned out just fine!

Pour into the loaf tin and place in the centre of the preheated oven for 30 minutes.

After 30 minutes test, the deepest part of the cake, with a cake tester or wooden (not metal) skewer to ensure it is cooked throughout. If it isn’t cooked return to oven and test every 2-3 minutes.

Leave to rest for a few minutes then turn the tin upside down to remove the loaf and place on a rack to cool.

Enjoy!

** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!

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{ 15 comments… add one }
  • Jo H. October 13, 2012, 4:12 am

    This looks SO good! I’m bookmarking it for later, as I am quite busy just now at work and have no time to bake a lovely loaf 🙂 Thanks for so generously sharing, as usual.

  • Jo H. October 13, 2012, 4:12 am

    This looks SO good! I’m bookmarking it for later, as I am quite busy just now at work and have no time to bake a lovely loaf 🙂 Thanks for so generously sharing, as usual.

  • Helen Wade October 28, 2012, 9:42 pm

    Ok I am completely hooked on this site now and will be giving this ago for my mindees tomorrow. Thank you so much.

    • simplybeingmum October 29, 2012, 6:46 pm

      Helen – This is really a good loaf/cake (other people opinion – not just my own ;-)). Try it…do let me know – would be interested to hear what you think! Jo

  • Helen Wade October 28, 2012, 9:42 pm

    Ok I am completely hooked on this site now and will be giving this ago for my mindees tomorrow. Thank you so much.

    • simplybeingmum October 29, 2012, 6:46 pm

      Helen – This is really a good loaf/cake (other people opinion – not just my own ;-)). Try it…do let me know – would be interested to hear what you think! Jo

  • C John June 28, 2016, 11:09 pm

    I’ve got to leave a review on this receipie it’s amazing! Very easy and quick to make looks and tastes like regular cake but it’s much healthier for you! Can’t believe you can get cake with out butter in let alone sugar. I made my in muffin tins and experimented with different flavours the second time I made them adding orange instead of ginger, just scrummy thank you very much for your very ingenious recipe.

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