Gingerbread with warm cinnamon bananas and rum

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



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


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


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.


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.


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.



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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