Gingerbread With Warm Cinnamon Bananas And Rum

Name: Gingerbread With Warm Cinnamon Bananas And Rum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); For the 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

Servings: persons

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)
For the 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

1
Preheat the oven to 350*F.
2
Butter and flour an 8 inch square dish and set aside.
3
Whisk together the spices, flour, baking powder and salt. Set aside.
4
Stir together the molasses, soda and hot water and set aside to cool to room temperature.
5
Cream together the butter and brown sugar until light and fluffy. Beat the egg into the creamed mixture.
6
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.
7
In the meantime do the banana sauce. In a medium saute pan, combine the butter, cream, brown sugar, cinnamon and rum. 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.
8
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.

1472

kcal

Calories

109

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 2 cups flour, and more.

Yes, Gingerbread With Warm Cinnamon Bananas And Rum falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!