Vanilla glazed banana gingerbread

Vanilla glazed banana gingerbread


18 people made this

About this recipe: This gingerbread loaf cake oozes Christmas! Combined with banana, it is irresistibly moist and incredibly spiced. The vanilla glaze makes all the difference.


Serves: 12 

  • 2 large ripe bananas
  • 150g dark brown soft sugar
  • 175g black treacle
  • 125ml vegetable oil
  • 2 eggs
  • 60ml milk
  • 250g plain flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • Glaze
  • 15g butter, melted
  • 1 tablespoon golden syrup
  • 2 tablespoons milk
  • 190g icing sugar
  • 1 teaspoon vanilla extract

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat the oven to 170 C / Gas 3. Grease a 900g (2 lb) loaf tin.
  2. Mash bananas in a large bowl with a fork. Add brown sugar, treacle, vegetable oil, eggs and milk and stir until combined.
  3. In a medium bowl, stir together the flour, ginger, cinnamon, allspice, cloves, bicarb and salt.
  4. Add flour mixture to banana mixture and stir just until flour is incorporated. Tip into prepared tin.
  5. Bake for 60 to 70 minutes, or until it tests done with a skewer. Cool completely, and then turn out of tin.
  6. To make the glaze, combine the melted butter, syrup and 1 tablespoon of the milk. Add the icing sugar and stir. Add the vanilla and additional milk, enough to achieve a drizzling consistency. Pour over cooled cake.

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Reviews (2)


I have just made this cake for the second time to take to a cake club. It is a great family cake, very moist and incredibly spicy. I used light soft brown sugar as that was all I had in the pantry but kept the recipe otherwise the same. It keeps very well and the banana just seems to add extra depth rather than coming over too strongly. I made it in a round deep cake tin and cooked it for 70 mins. Has to be the best ginger cake I have ever tasted. - 19 Oct 2014


This is a delicious tasting cake. I had no treacle and used syrup and light brown sugar instead of the dark brown. I kept all the spices the same. The vanilla glaze icing was beautiful. I baked the cake in two 1 lb loaf tins for an hour. I will definitely be baking this cake again - 10/10. This would be a lovely afternoon treat for visitors. - 18 Mar 2013

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