Zutaten für Banana Ginger Parkin
- 225g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 100g rolled oats
- 175g light brown sugar
- 175g margarine
- 175ml golden syrup
- 2 large eggs
- 3 medium ripe bananas
- 100g icing sugar
- 225g self-raising flour
- 175g light brown sugar
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Zubereitung von Banana Ginger Parkin
- Preheat your oven to 160°C (325°F / Gas Mark 3). Grease and line an 18 x 28cm (7 x 11 inch) baking tin.
- In a large bowl, sift together 225g self-raising flour, 1 tsp bicarbonate of soda, and 2 tsp ground ginger. Stir in 100g rolled oats.
- In a saucepan over medium heat, melt together 175g light brown sugar, 175g margarine, and 175ml golden syrup. Stir until smooth.
- Pour the melted mixture into the dry ingredients and mix well to combine.
- Beat in 2 large eggs and 3 medium ripe bananas, mashed.
- Spoon the batter into the prepared tin and bake for 60-75 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely in the tin before turning it out onto a wire rack to cool further.
- Once cooled, cut into squares.
- For the icing: Sift 100g icing sugar into a bowl and gradually add water, stirring until you achieve a smooth, pourable consistency. Drizzle over the cooled parkin squares.
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
919g
Fat
73g
Carbs
201g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Healthy Desserts Fruit European Kid Friendly Picnic Vegetarian Cakes Dietary Low Cholesterol Brown Bag Inexpensive Toddler Friendly Low In Something Tropical Fruit Bananas Taste Mood Sweet To Go Equipment Presentation Served Cold 4 Hours Or Less
