I love deserts! I have such a sweet tooth and this is sweet and Moorish at the same time. This is a dish you could have as a desert, or for breakfast! This is a cake that can also be stored and used at a later date for those afternoon tea & coffee breaks!

Gingerbread – caramelised bananas – mascapone

Serves 6


25CM Loaf Tin

Greaseproof paper

Gingerbread -

250g Plain Flour (sifted)

2 tsp. Baking Powder

50g Soft Dark Brown Sugar

2 Whole Eggs

1 x Heaped Tbsp. Mixed Spice

1 x Tsp. Ground Ginger

100ml Milk

340g Honey

2 x Whole Eggs – For coating and frying.

Bananas –

2 x Bananas

100g Caster Sugar


Pre Heat oven – 175c Gas mark 3 -4

In a mixing bowl place the brown sugar, eggs and milk and beat together. Gradually add the honey until fully incorporated followed by the spices, flour and baking powder.

Once the mix is made grease your loaf tin and line with greaseproof paper if it’s not a non-stick one.

Place in the oven and bake for 40 mins. Check to see if the bread is ready by sticking a skewer in the middle – if it comes out clean its ready.

Remove from the oven and leave to cool in the tin before removing it.

For the caramelised bananas place the sugar in a pan. Gentle heat the sugar until it slowly turned to a caramel. BE CAREFUL AS CARAMEL GETS EXTREMLEY HOT. Place the sliced bananas into the caramel and coat them until covered.

Whisk 2 x whole eggs in a bowl, slice your gingerbread now it has cooled and dip in the bread soaking each side. In a frying pan heat a small amount of oil. Gentle place the bread into the pan cooking on a moderate heat. Turn the bread once the egg is golden brown and do the same on the other side. Sprinkle with a generous amount of sugar and remove start to build your dish.

Plate the gingerbread on to the plate, lay on your bananas and serve with a scoop of mascarpone! If you have ice cream in the house handy this is just as tasty!