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
Ingredients:
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
Method:
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!
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here