Banana gingerbread with coconut glaze Black Cherry
Gingerbread is associated with hours spent in the kitchen. This gingerbread was created by black cherry You can prepare it in just 10 minutes! It's all thanks to the banana pulp, which makes it much easier, and its flavor will surprise many a banana lover! Be sure to check out the perfect recipe for this spicy, aromatic gingerbread.
Number of servings
6
Sharpness level
MILD
Preparation time
10 min.
Difficulty level
EASY
INGREDIENTS
- 10 tablespoons banana pulp (half a can)
- 1/2 cans of condensed coconut milk
- 350 g light wheat or spelt flour
- 5 tablespoons of honey
- 2 eggs
- 1 tablespoon cocoa
- 2 heaped tablespoons of gingerbread spice
- 1 flat teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 cup of rapeseed oil
- 4 tablespoons of any dried fruit (those that require it should be chopped)
- Decoration: freeze-dried fruit, nuts, sprinkles, chocolate
A METHOD OF PREPARING
- Sift flour, baking powder and baking soda.
- Add the eggs, oil, cocoa, gingerbread spice, honey, dried fruit, and banana pulp. Mix until combined.
- Grease the cake tin with a little oil and sprinkle with flour or breadcrumbs, or line it with baking paper.
- Transfer the mixture and spread it evenly over the mold.
- Preheat the oven to 180 degrees Celsius. While the oven is heating, place the gingerbread in the oven.
- Bake for approximately 60-65 minutes, or until a skewer inserted into the cake comes out clean. Cool on a wire rack.
- Place the condensed coconut milk in a pot and heat for about 2 minutes.
- Pour the milk over the gingerbread and sprinkle with any decorations.