Go Back
alt=""

Gingerbread with Cinnamon Whipped Cream and Bananas

Yield: 15 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

Gingerbread:

  • ½ cup (106 g) sugar
  • ½ cup (113 g) butter, softened
  • 1 large egg
  • 1 cup molasses
  • ½ teaspoon salt
  • 2 ½ cups (355 g) flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 cup very hot water

Cinnamon Whipped Cream:

  • 2 cups heavy whipping cream
  • 1 teaspoon cinnamon
  • ¼ cup (29 g) powdered sugar

Instructions 

  • Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.
  • In a large bowl, cream the butter and sugar until well blended. Add the egg and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.
  • Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don’t overbake or the gingerbread will be dry.
  • Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.
  • For the cinnamon whipped cream: In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.