BANANA GINGER PARKIN
This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months.
Provided by Noo8820
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
- Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
- Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
- Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.
Nutrition Facts : Calories 3286.4, Fat 85.5, SaturatedFat 14.7, Cholesterol 211.5, Sodium 3669.5, Carbohydrate 605.5, Fiber 28, Sugar 229.8, Protein 51
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