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Banana ginger cake
Artist: _
Categories: Cakes, Desserts, Fruits, Ginger, Herbs & Spices
Yield: 9
Rating: 0
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Ingredients:
2 1/4 cupAll-purpose flour
1 tspBaking powder
3/4 tspBaking soda
1/2 tspGround cinnamon
1/3 cupButter or margarine
1 cupSugar
2 largeEggs
1 cupWell-mashed very ripe nino
--manzano, or red bananas
1 tbspMinced fresh ginger
1 tspFinely grated lemon peel
1/2 cupButtermilk
Gingered whipped cream *
Ground cinnamon, powdered
-sugar, crystallized ginger
-& fresh mint sprigs (opt.)
Procedures:
1* to make gingered whipped cream: fold 2 t minced crystallized ginger into 2 to 2 ?cups slightly sweetened whipped cream.
2stir togather flour, baking powder, soda, and cinnamon.
3In another bowl, beat butter and sugar with electric mixer until fluffy.
4Beat in eggs one at a time, mixing well after each addition.
5Beat in bananas, ginger and peel.
6stir in flour mixture and buttermilk just until completely blended.
7Pour into a buttered 9" square cake pan or 9" by 5" loaf pan.
8bake in a 350f oven until cake is golden brown and center springs back when lightly pressed, about 45 minutes for cake pan, 50 minutes for loaf pan.
9Cool cake completely.
10(if making ahead, wrap airtight and store room temp up to 1 day).
11cut into slices, squares, or shapes with cookie cutters.
12If using whipped cream, place dollops on individual plates; top with pieces of cake.
13Dust lightly with cinnamon and/or powdered sugar pressed through a sieve.
14Garnish with crystallized ginger (cut into shapes) and mint if desired.
15per serving: 302 cal, 8.8 g fat (26%), 5.3 g pro, 262 mg sod, 67 mg chol
16reprinted from sunset magazine, may 1996.
 
 
 
 

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