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Gingerbread with warm cinnamon bananas and rum

Time 1 hour
Yields Serves 6 to 8
Gingerbread with warm cinnamon bananas and rum

Cake

1

Heat the oven to 350 degrees. Butter and flour an 8-inch square glass cake pan.

2

Whisk together the ginger, cinnamon, cloves, flour, baking powder and salt in a medium bowl and set aside.

3

In a small bowl, stir the molasses and baking soda into the boiling water, and set aside to cool to room temperature. Using a mixer, cream the butter and brown sugar until light and fluffy. Add the egg while continuing to mix.

4

On low speed, add the cooled molasses mixture to the creamed butter, brown sugar and egg. Add the dry ingredients and mix only until blended. Bake in the prepared pan until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

5

To serve, cut the gingerbread into 6 or 8 pieces and place on dessert plates. Spoon the bananas over each and drizzle with a little more sauce, if desired. Add a sprinkle of cinnamon and serve with whipped cream.

Bananas

1

Combine the butter, cream, brown sugar, cinnamon and rum in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, whisking constantly, until the sauce thickens slightly, about 2 minutes. Add the bananas and gently stir until heated through, about 1 minute.

The Blanchards’ restaurant used to feature this cake on its menu.

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