Gingerbread With Warm Cinnamon Bananas And Rum Recipe

Name: Gingerbread With Warm Cinnamon Bananas And Rum
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 teaspoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup boiling water; 1 cup molasses; 2 teaspoons baking soda; 1 cup (2 sticks) unsalted butter; 1 3/4 cups packed brown sugar; 2 large eggs; 1/2 cup heavy cream; 2 tablespoons dark rum; 3 ripe bananas, sliced; a dollop of whipped cream (optional); 1/4 teaspoon ground nutmeg; 2 tablespoons butter

Indulge in this heavenly dessert! A moist and spiced gingerbread cake, perfectly complemented by a luscious warm cinnamon banana and rum sauce. This irresistible combination elevates a classic to new heights – a must-try for gingerbread lovers!

Prep Time 20 mins

Cook Time 55 mins

Calories 666.4 kcal

Protein 13g

Rating 5.0 (1 Reviews)

Gingerbread With Warm Cinnamon Bananas And Rum

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gingerbread With Warm Cinnamon Bananas And Rum

1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup boiling water
1 cup molasses
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter
1 3/4 cups packed brown sugar
2 large eggs
1/2 cup heavy cream
2 tablespoons dark rum
3 ripe bananas, sliced
a dollop of whipped cream (optional)
1/4 teaspoon ground nutmeg
2 tablespoons butter

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How to Make Gingerbread With Warm Cinnamon Bananas And Rum

Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
In a separate bowl, combine 1 cup molasses, 1 teaspoon baking soda, and 1/2 cup boiling water. Stir well and let cool to room temperature.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed brown sugar until light and fluffy.
Beat in 2 large eggs one at a time.
Gradually add the cooled molasses mixture to the creamed mixture, mixing until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
While the gingerbread is baking, prepare the banana sauce:
In a medium saucepan, combine 2 tablespoons butter, 1/2 cup heavy cream, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons dark rum.
Bring to a simmer over medium heat, then reduce heat and cook for 2-3 minutes, or until slightly thickened, stirring constantly.
Gently stir in 3 ripe bananas, sliced, and cook until heated through.
Let the gingerbread cool completely before cutting into squares.
Serve warm gingerbread topped with the warm cinnamon banana and rum sauce and a dollop of whipped cream (optional).