Gingerbread with Cinnamon Whipped Cream and Bananas

I suppose I could make this cake year-round since it happens to be one of my favorite desserts of the holiday season but it just seems a little weird to be eating gingerbread in July, so I end up reserving this treat for December and then I eat it about 26 times, just to get my fill for the year.

It’s simply gingerbread. Warm, moist, spicy gingerbread, topped with cinnamon whipped cream and sliced bananas. The combination is so simple yet it satisfies my every tastebud and holiday dessert pleasure. Of course, I usually have to follow it up with a snitch of dark chocolate from inside the closed pantry door but that speaks more to my dark chocolate addiction than it does to the fact that this is a non-chocolate dessert.

I love this one. I really do. While you may find the sliced bananas a strange garnish, I urge you to try it. It is unspeakably divine.

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Gingerbread with Cinnamon Whipped Cream and Bananas

One Year Ago: Pomegranate Cheesecake
Two Years Ago: Holiday Morning Buns

Gingerbread with Cinnamon Whipped Cream and Bananas

Yield: Serves12

Gingerbread with Cinnamon Whipped Cream and Bananas

Ingredients

    Gingerbread:
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup molasses
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup very hot water
  • Cinnamon Whipped Cream:
  • 2 cups heavy whipping cream
  • 1 teaspoon cinnamon
  • 1/4 cup powdered sugar

Directions

  1. Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.
  2. In a large bowl, cream the butter and sugar until well blended. Add the eggs 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.
  3. 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.
  4. Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.
  5. For the cinnamon whipped cream:
  6. 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.
http://www.melskitchencafe.com/gingerbread-with-cinnamon-whipped-cream-and-bananas-sugar-rush-5/

Recipe Source: adapted slightly from Lion House Recipes

48 Responses to Gingerbread with Cinnamon Whipped Cream and Bananas

  1. Ash says:

    Oh god… youre killing me with your recipes these days. Soon my blog is just gonna be your blog but not as good ;)

  2. CaSaundra says:

    Nothing beats the smell and taste of gingerbread! It’s like a 2-in-1 dessert. Love it!

  3. briarrose says:

    Oh gingerbread….I must make you!

  4. amanda says:

    Hmmmm . . . I think I need this for breakfast this morning. Yes, it is definitely a “breakfast item”, right???

  5. Mirien says:

    I love that you admitted to sneaking dark chocolate even after eating a fabulous dessert! That’s totally something I do and I’m glad to know I’m not alone.

  6. Auntie Patch says:

    How about chocolate curls on top of the bananas???

  7. Kelli says:

    Can you believe that I’ve never had actual gingerbread? Crazy I know, but now I must try it!

  8. nicole says:

    mmm Love it. I always sneak into the pantry for a dark chocolate fix too.

  9. Kristy says:

    I just made gingerbread waffles with whipped cream and bananas for dinner last night. So yummy!

  10. Valerie says:

    Love gingerbread. I usually have it with warm lemon sauce but I think I’ll try the whipped cream and bananas next time. Thanks for the reminder of how so very good it is.

  11. michelle says:

    Mmmm…I love gingerbread cake with warm homemade applesauce on top and the whipped cream…never tried bananas.

  12. i LOVE cinnamon whipped cream!

  13. Kathy says:

    I love this recipe. Thanks so much for sharing. My girls loved it! :)

  14. Angie Walker says:

    I have been searching and searching for a recipe like this. In the form of a cake instead of bread. Thank you so much for sharing. Gingerbread is my all-time holiday favorite too. I know what I’m making for Christmas.

  15. Danielle says:

    I have this recipe and love it! It is such comfort food to me. I love gingerbread so much we served it at our wedding, because yes, we were crazy enough to get married a week before Christmas. I am so looking forward to trying the cinnamon whipped cream. Honestly, I am going to go to bed with visions of gingerbread dancing in my head. Mmmmmmm!

  16. Mel says:

    Thanks, Kathy!

  17. Jessica says:

    I made some gingerbread last night, so naturally I had it for breakfast this morning! But, I topped mine with whipped cream & blackberries! OH, it was so yummy! I might sneak some more once the kids are in bed!

  18. grace says:

    in my opinion, gingerbread needs something to help it along. bananas? i’d give ‘em a shot. and cinnamon whipped cream definitely helps.

  19. One of my favorite things to bake is Mollasses Crinkles and oddly enough I have never made cake with it. Trying this one!!! It may be a new fave.

  20. Kim in MD says:

    I must confess…I have never had gingerbread! I know! :-) That is going to change this holiday season, because if you say it is amazing I am trying it! :-)

  21. Tami says:

    I made this tonight and it is divine! I trusted you on the bananas and boy I’m glad I did. Loved it.

  22. Mel says:

    Thanks, Tami!

  23. jessica says:

    I just made this for a Christmas party and it was a definite hit! Not too heavy, spices were excellent, overall awesome dessert. :)

  24. Mel says:

    Thanks, Jessica – glad this was a hit!

  25. Kaleena says:

    This was yummy! We made it tonight quickly and it was gone even faster!!

  26. Jessica says:

    This sounds YUMMY! Do you think I could either a) halve the recipe and make it in a square pan, or if not b) do you think it’d freeze well? I want to make it tonight, but it would be dangerous for me to have a 9 x 13 pan around the house all week :)

  27. Mel says:

    Jessica – yes, I think you could probably get away with halving the recipe and baking it in an 8X8-inch pan. Just watch the baking time – you may need to cook it for a few less minutes.

  28. Kat says:

    I made this into a trifle for a Christmas party, layering cubed gingerbread, bananas and the cinnamon whipped cream. It was fantastic! It looked really pretty as well. Thanks for another great recipe!

  29. Mel says:

    Kat – what a fantastic idea! I love trifles…and to use this gingerbread is brilliant. I’m thinking your idea may grace our Christmas Eve dinner!

  30. Gracie says:

    So I didn’t now there was a difference and I bought blackstrap molasses. I just read online that I can use 1/2 a cup of that and 1/2 a cup of light corn syrup to equal regular. Do you think that will work? I made it already once without knowing and it was too strong :(

  31. Mel says:

    Gracie – I think the substitution you found online should work fine to dilute the strong flavor of the blackstrap molasses. I hope it works out better this time!

  32. bdubz says:

    No molasses so I used golden syrup and added some finely chopped crystalised ginger and grated 99% chocolate (which is ridiculously inedible on it’s own). Delicious little morsels which when eaten with chocolate chai tea creates a taste bomb in my mouth!

    Am going to try Kat’s trifle idea with the little I have leftover…

  33. Mel says:

    bdubz – thanks for adding your variations to this recipe. Love the addition of the bitter, grated chocolate!

  34. Danielle says:

    This recipe is one of my favorites. I’ve been making it for years. This year I tried your cinnamon whipped cream, and it is the perfect touch! I made it for two different get togethers this holiday and got rave reviews. Thanks!

  35. Mel says:

    Danielle – glad the cinnamon whipped cream made your classic even better!

  36. Karen says:

    I never comment on food blogs. I don’t like gingerbread. This cake has caused me to make those two statements false. I loved this cake SO much that I had to comment and tell you! Thanks! The cinnamon whipped cream will be going atop my pumpkin pie on Thanksgiving!

  37. Trish Searfoss says:

    I have just found heaven! I LOVE to try new recipes. I love to cook wonderful meals for my family…and quite often they turn into a major production. So, in trying to conjure up another great menu, I found your site. My mouth has been watering the entire time! I should probably just make a short-cut to you. Thank you so much. I cannot wait to get started…again.

  38. Lauren says:

    This recipe sounds so good. Can it be made in a muffin pan instead? If so how long would you recommend baking them? Thank you!

  39. Mel says:

    Lauren – I’ve never made this in muffin form so you would have to be the guinea pig and experiment. I’d recommend checking them after about 12-14 minutes of baking.

  40. [...] Jeffrey tells the Penderwicks, “Churchie makes great gingerbread and wants everyone to come eat it.” Make Gingerbread. [...]

  41. Katie says:

    Hi Mel- I made this last night for a party and it was a huge hit. So delicious with bananas or homemade applesauce on top of the cinnamon whipping cream. My question is whether you or anyone else has ever made this into a sheet cake size? I want to take it to a party this week, but the hostess doesn’t put out utensils (since it is all supposed to be finger food). I was hoping to take this but put it in a sheet cake pan and cut some bite-size servings. Any clue if I should double it? Or have you tried it? Thanks so much for you amazing recipes!

  42. Mel says:

    Katie – I haven’t ever doubled it but I’m guessing you could double and bake it in a sheet pan – although now that I say that, this cake bakes up pretty thick so it may overflow in a sheet pan if doubled. You could use the original recipe and spread it into a sheet pan and bake a thin layer of cake to cut into bite-size pieces. Sorry I haven’t ever tried it! Good luck if you do!

  43. Rachel R. says:

    Hey Mel, do you think that this recipe would work for cupcakes?

  44. Katie says:

    I ended up using a 9×13 pan to make my cake but needed them be thinner so I left out some of the batter. I used the remaining batter to make cupcakes and they turned out fine. I cooked them about 16 minutes. I would check them before that.

  45. Rachel R. says:

    Katie, thanks so much! Perfect!

  46. viktoriya says:

    Can you store the whipped cream in a plastic container to go with the cake later for leftovers or is it supposed to be eaten right away?

  47. viktoriya says:

    And can you still eat this in January?

  48. Mel says:

    Victoriya – sometimes whipped cream doesn’t stay whipped and thick very long if kept for leftovers (it tends to get liquidy) but you could try saving some in the refrigerator and spooning off the liquid before using. And yes, I think this could still be eaten in January. :)

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