2 1/4 c All-purpose flour
1 ts Baking powder
3/4 ts Baking soda
1/2 ts Ground cinnamon
1/3 c Butter or margarine
1 c Sugar
2 lg Eggs
1 c Well-mashed very ripe nino,
–manzano, or red bananas
1 tb Minced fresh ginger
1 ts Finely grated lemon peel
1/2 c Buttermilk
Gingered whipped cream *
Ground cinnamon, powdered
-sugar, crystallized ginger,
-& fresh mint sprigs (opt.)
* To make gingered whipped cream: Fold 2 T minced crystallized ginger
into 2 to 2 1/2 cups slightly sweetened whipped cream.
Stir togather flour, baking powder, soda, and cinnamon. In another
bowl, beat butter and sugar with electric mixer until fluffy. Beat in
eggs one at a time, mixing well after each addition. Beat in bananas,
ginger and peel.
Stir in flour mixture and buttermilk just until completely blended.
Pour into a buttered 9″ square cake pan or 9″ by 5″ loaf pan.
Bake 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. Cool cake completely. (If making ahead, wrap airtight
and store room temp up to 1 day.)
Cut into slices, squares, or shapes with cookie cutters. If using
whipped cream, place dollops on individual plates; top with pieces of
cake. Dust lightly with cinnamon and/or powdered sugar pressed
through a sieve. Garnish with crystallized ginger (cut into shapes)
and mint if desired.
Per serving: 302 cal, 8.8 g fat (26%), 5.3 g pro, 262 mg sod, 67 mg
Reprinted from Sunset Magazine, May 1996.