Ingredients for 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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How to Make 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