VegBox Recipes

Banana And Ginger Biscuits

Faced with an opened banana that my toddler had insisted on, but then refused to eat, I decided to experiment with this recipe. I wanted to use it in some biscuits, with some root ginger, to see if you could reduce the amount of fat and sugar in them. And the result lasted less than 24 hours... That counts as a success in our house!
 
 

Ingredients

Makes up to 20

  • 50g butter (softened)
  • 1 large banana
  • 100g golden syrup
  • 50g caster sugar (optional - if the banana is sweet, you might not want the sugar)
  • ½ inch root ginger (or 1 teaspoon ginger powder)
  • 175g plain flour
  • 1 teaspoon baking powder
  • 1 large egg or 2 small ones
 

Method

  1. Preheat the oven to 180 C.

  2. Peel the ginger and either chop it very finely or grate it finely.

  3. Gently heat the butter, syrup, sugar and ginger in a saucepan, until the butter and sugar have melted.

  4. Allow to cool slightly, then add the flour and baking powder.

  5. Mash the banana and add to the mixture.

  6. Add the eggs and beat well. It should be a thick mixture.

  7. Now for the messy bit:
    Grease a large baking tray. Take a tablespoon of the biscuit mixture and use your hands to roll it into a ball. Squash until flat, about 5mm thick. Put on the tray.

  8. Continue until the tray is full, with a few centimetres between each biscuit.

  9. Bake for 12 minutes, or until the biscuits are lightly risen and golden brown.

  10. Allow to cool before eating.

I found I had some mixture spare, so I put it in a sandwich bag in the fridge and made some more biscuits the next day... Anyway, that's my excuse!

 

Time From Cupboard-To-Table

20 minutes
 

Notes & Variations on Banana And Ginger Biscuits

Try adding a second banana and using less egg, if you want to make it healthier. You can also reduce the sugar, if you want.

The golden syrup isn't exactly a healthy ingredient, but it does help the mixture bind together.

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Ginger Recipes

Blackberry Smoothie
Yesterday evening brought with it late August sunshine and a gorgeous and delicious walk in the local nature reserve, tupperware in hand!

We came home with the first of several (hopefully) tubs full of tender, sweet, shining blackberries.

We had some of them with apples in a pie, and this morning I just could not resist adding them to our morning smoothie - I HAD to see what the colour would be like.

Wow!
Blackcurrant and Ginger Compote
This compote recipe comes from our friends over at The Blackcurrant Foundation, from their Chocolate and Blackcurrant Torte Recipe.

We love the compote recipe in its own right, so we've separated it out for you to enjoy with sweet or savoury dishes. A pot of this on standby means vanilla ice-cream just got a lot more interesting!
Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Jerusalem Artichokes With Pine Nuts
This is a lovely way of serving Jerusalem artichokes. The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.
Breakfast Juice
If you have a juicer, this recipe takes just a few minutes to make. And it's a great way to boost your energy levels for the day.
Tasty Spicy Okra
This recipe has been sent in by Kay. This is what Kay wrote about the recipe.

"I love this way of cooking okra because its quick and easy, and you can experiment with the spices, or use (for example) lime juice to mix the spices instead of water.

The woman who showed me how to do it is called Kirti, and she was teaching me methods rather than recipes. Unfortunately therefore, I can't give you the added delight of the aromas, shelves full of jars, delightful cookware and enchanting atmosphere in her kitchen, or even any exact quantities! But try it anyway - its a great way of mixing spices, and the fact that they start off so dry is what prevents the okra going gluey."
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge