Ginger Cake
Makes 2 small loaves, approx. 20 slices
  • 2 large or 3 small very over-ripe bananas (approx. 260g mashed)
  • ¼ cup apple sauce (smooth pureed apple)
  • ¼ cup macadamia oil
  • ½ cup brown sugar
  • 2 tablespoons blackstrap molasses* (try to buy organic if you can)
  • 1 cup wholemeal spelt (or regular) flour
  • 1 cup white soft flour (soft flour is low in gluten and perfect for making cakes with)
  • 1 teaspoon bicarb soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 60g glace ginger, diced
  • 1 tablespoon pumpkin or sunflower seeds, optional
  1. Preheat the oven to 175 degrees C. Lightly grease and line 2 small loaf tins (16cm x 7cm) with baking paper.
  2. In a large mixing bowl, mash the bananas really well.
  3. Add the apple sauce, oil, sugar and molasses and mix well to incorporate.
  4. In a medium sized bowl, sift together the wholemeal spelt and white flours, bicarb soda, ginger, cinnamon and nutmeg, then stir in glace ginger to coat with flour.
  5. Tip the dry ingredients into the wet fruity mix and using a large silver spoon fold through gently until completely combined.
  6. Spoon the cake mix into the prepared pans and if using sprinkle with pumpkin or sunflower seeds on top.
  7. Bake for approx. 25 minutes (a skewer inserted through the centre should come out clean).
  8. Cool on a wire rack.
  9. Store in an air-tight container. If there is still some left after 2 days, store in the fridge, or while still fresh, slice and freeze.
Recipe by Healthy Home Cafe at