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Nutrition Facts
Serving Size 1 cake 1163g Recipe makes 1 cake)
Calories 3286
Calories from Fat 769		(23%)
Amount Per Serving		%DV
	Total Fat 85.5g	131%
	Saturated Fat 14.7g	73%
	Monounsaturated Fat 18.7g
	Polyunsaturated Fat 45.6g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 3669mg		152%
Potassium 2217mg		63%
Total Carbohydrate 605.5g		201%
	Dietary Fiber 28.0g	112%
	Sugars 229.8g
Protein 51.0g		102%
how is this calculated?

Banana Ginger Parkin

Recipe #396332 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Noo
Oct 26, 2009

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.

1 cake (change servings and units)

Ingredients

1 1/3 cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground ginger
1 3/4 cups medium oatmeal
4 tablespoons dark muscovado sugar
6 tablespoons sunflower margarine
2/3 cup golden syrup
1 egg, beaten
3 ripe bananas, mashed
3/4 cup icing sugar

Directions

1
Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
2
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.
3
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.
4
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.