Welcome to week 1 of the Great Ginger Bake!

For week one we are going to be making the nation’s favourite lockdown bake – Banana Bread! You’ll find both gluten-free and standard recipes on the page.

Thea and Mo’s Gluten Free Yogurt Banana Bread Recipe


• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 1 six ounce cup banana yogurt
• 1/3 cup canola oil
• 1 tsp vanilla
• 2 ripe bananas, mashed (plus additional banana slices for top, if desired)
• Unsweetened cocoa (1/2 cup or to taste)
• 1/2 cup chocolate chips]

  1. Preheat oven to 350 degree F. Lightly grease an 8″ or 9″ bread pan and set aside.
  2. In a small bowl, combine the dry ingredients and whisk gently.
  3. In a medium sized mixing bowl mash the bananas, then add in the eggs, yogurt, oil and vanilla. Stir until well blended.
  4. Stir dry ingredients into wet ingredients just until mixed.
  5. Transfer about 1/2 to 2/3 of batter to prepared pan.
  6. Mix unsweetened cocoa into remaining batter, until smooth and the desired level of chocolatey
  7. Pour chocolate batter into pan, making your own design!
  8. Sprinkle chocolate chips on top (many of these will sink into the cake during baking)
  9. Bake for 45-55 minutes, until bread is lightly browned and internal temperature registers 190 degrees F.
  10. Let cool for 15 minutes, then remove bread from pan to cool completely.

Banana Bread Recipe



  1. Preheat the oven to 180C/350F/Gas 4.
  2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
  5. Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin.
  6. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
  7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Recipe courtesy of the BBC.

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