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 chol
Reprinted from Sunset Magazine, May 1996.
Yields
9 Servings
