Gingerbread With Warm Cinnamon Bananas And Rum
CATEGORIES
INGREDIENTS
- GINGERBREAD:
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups flour
- 2 1/3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups boiling water
- 3/4 cup molasses
- 3/4 teaspoon baking soda
- 6 tablespoons unsalted butter (room temperature)
- 3/4 cup light brown sugar (packed)
- 1 large egg (room temperature)
- BANANAS:
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
- 3 tablespoons light brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon dark rum
- 3 bananas (peeled and sliced 1/4 inch thick)
- whipped cream, for serving
DIRECTIONS
- Preheat the oven to 350*F.
- Butter and flour an 8 inch square dish and set aside.
- Whisk together the spices, flour, baking powder and salt. Set aside. Stir together the molasses, soda and hot water and set aside to cool to room temperature.
- Cream together the butter and brown sugar until light and fluffy. Beat the egg into the creamed mixture.
- Add the cooled molasses mixture, then the dry ingredients, mixing only until blended. Pour into the prepared pan and bake in the oven until tests done, 30 to 40 minutes.
- In the meantime do the banana sauce. In a medium saute pan, combine the butter, cream, brown sugar, cinnamon and run. Bring to a boil, then reduce the heat and cook for several minutes longer, stirring constantly until the sauce thickens slightly, about 2 minutes longer. Gently stir in the bananas and heat until heated through.
- To serve, cut the gingerbread into rectangles and place on dessert plates. Top each portion with some of the banana sauce and then a dollop of freshly whipped cream.