• Preparation Time 25 minutes
  • Baking Time 25 minutes
  • Makes 12 servings
  • Freezing Excellent (Cake Only With No Filling)
  • Banana Cream Gingerbread
    Banana Cream Gingerbread

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Make.

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Ingredients

  • Cake
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 cup All Vegetable Shortening
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2/3 cup molasses
  • 1 cup boiling water
  • Filling
  • 1 cup whipping cream
  • 2 bananas, sliced
  • 2 tbsp icing sugar
  • 1 1/2 tsp ginger

Serving Size: 12 servings

Next

Directions

Serving Size: 12 servings

  • Preheat oven to 375ºF (190ºC).  Grease two 8" (20 cm) round cake pans.
  • Cake: Combine flour, baking soda, ginger, salt, cinnamon and cloves in a medium bowl.  In a separate bowl beat shortening, brown sugar and egg together thoroughly. Add molasses and water. Mix well.
  • Add flour mixture to egg mixture, beating until smooth. Pour into prepared pans, dividing evenly.
  • Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes, then remove from pans and cool on cooling rack.
  • Filling: Beat cream and icing sugar together to stiff peaks. Put cream and sliced bananas between layers and on top. Serve immediately.
Finish

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