Cranberry Ginger Snack Cake

A sweet and tart snack bread packed with cranberries and candied ginger. Add walnuts if like. Nice for a quick snack, a light breakfast or with brunch.

1 very ripe banana, well mashed
1/2 cup non-dairy milk (soy or almond)
1/4 cup canola oil
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1-1/2 cups all purpose flour
1 cup white sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen or fresh cranberries, lightly chopped
1/4 cup candied ginger, chopped finely. (about 3 largest chunks, chopped)
1/4 walnuts (optional)
for cinnamon ginger sugar topping:
use 2 tablespoons of the following mixture – you will have some leftover
1/4 cup white sugar
1 Tablespoon ground cinnamon
1/2 teaspoon ground ginger

View the full recipe at The In Fine Balance Food Blog →