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Gingerbread Cake with Banana and Vanilla Cream Topping Recipe

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★★★★★

4.7 from 86 reviews

This classic Gingerbread Cake combines warm spices and rich molasses for a moist, flavorful dessert. Topped with fresh bananas, whipped cream, and a luscious vanilla cream sauce, it makes a perfect treat for cozy gatherings or holiday celebrations.

Ingredients

Scale

For the Gingerbread Cake

  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 large egg, beaten
  • 1 cup unsulphered molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup very hot water
  • Bananas, sliced (for topping)
  • Fresh whipped cream (for topping)

For the Vanilla Cream Sauce

  • 1 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13 inch baking pan with cooking spray to ensure the cake doesn’t stick.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the 1/2 cup sugar and 1/2 cup butter until the mixture is smooth and light in color, creating a fluffy base for the cake.
  3. Add Egg and Molasses: Beat in the large egg and 1 cup of molasses thoroughly to the creamed mixture until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, and 1/2 teaspoon salt.
  5. Combine Wet and Dry: Gradually add the dry ingredient mix to the wet mixture, stirring gently to incorporate everything evenly.
  6. Add Hot Water: Slowly pour in 1 cup of very hot water and stir until the batter is smooth. Note that the batter will be thin at this point.
  7. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for approximately 20 to 35 minutes or until a toothpick inserted into the center comes out clean.
  8. Prepare Vanilla Cream Sauce: While the cake is baking, combine 1 cup sugar, 1/2 cup butter, and 1 cup heavy whipping cream in a medium saucepan over medium heat. Stir occasionally until the butter melts.
  9. Boil the Sauce: Bring the mixture to a boil, then let it boil gently for 3 to 5 minutes, stirring frequently to prevent burning.
  10. Add Vanilla and Cool: Remove the saucepan from heat and stir in 2 teaspoons of vanilla extract. Let the sauce cool for a few minutes before serving.
  11. Serve: Once baked, serve the warm gingerbread cake topped with fresh sliced bananas, whipped cream, and drizzle with the vanilla cream sauce for a delightful finish.

Notes

  • The hot water thins the batter and helps the dry ingredients incorporate smoothly.
  • The baking time may vary depending on your oven; start checking for doneness at 20 minutes.
  • For best results, use unsulphered molasses as it provides a richer, deeper flavor.
  • Store leftover cake covered in the refrigerator, and reheat gently before serving.
  • The vanilla cream sauce can be kept in the refrigerator for up to 3 days and reheated gently.

Keywords: Gingerbread Cake, Molasses Cake, Spiced Cake, Holiday Dessert, Warm Cake, Vanilla Cream Sauce

Find it online: https://flavorsbymaya.com/gingerbread-cake-with-banana-and-vanilla-cream-topping-recipe/