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Ingredientes
- 2 1/4 c. All-purpose flour
- 1 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1/2 tsp Grnd cinnamon
- 1/3 c. Butter or possibly margarine
- 1 c. Sugar
- 2 lrg Large eggs
- 1 c. Well-mashed very ripe nino, manzano, or possibly red bananas
- 1 Tbsp. Chopped fresh ginger
- 1 tsp Finely grated lemon peel
- 1/2 c. Buttermilk Gingered whipped cream * Grnd cinnamon, powdered sugar, crystallized ginger, & fresh mint sprigs (opt.)
Direcciones
- * To make gingered whipped cream: Fold 2 Tablespoons chopped crystallized ginger into 2 to 2 1/2 c. slightly sweetened whipped cream.
- Stir togather flour, baking pwdr, soda, and cinnamon. In another bowl, beat butter and sugar with electric mixer till fluffy. Beat in Large eggs one at a time, mixing well after each addition. Beat in bananas, ginger and peel.
- Stir in flour mix and buttermilk just till completely blended. Pour into a buttered 9" square cake pan or possibly 9" by 5" loaf pan.
- Bake in a 350F oven till cake is golden and center springs back when lightly pressed, about 45 min for cake pan, 50 min for loaf pan. Cold cake completely. (If making ahead, wrap airtight and store room temp up to 1 day.)
- Cut into slices, squares, or possibly shapes with cookie cutters. If using whipped cream, place dollops on individual plates; top with pcs of cake. Dust lightly with cinnamon and/or possibly powdered sugar pressed through a sieve.
- Garnish with crystallized ginger (cut into shapes) and mint if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 9 servings | |
| Calories 277 | |
| Calories from Fat 72 | 26% |
| Total Fat 8.22g | 10% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 309mg | 13% |
| Potassium 54mg | 2% |
| Total Carbs 46.42g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 22.4g | 15% |
| Protein 4.7g | 8% |
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