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How To make Banana Ginger Cake
3/4 cup sugar
1/4 cup margarine or butter, softened
3 medium bananas, mashed (1-1/2 cups)
1 teaspoon vanilla
1 large egg
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ginger
2 tablespoons skim milk
TOPPING: 1/3 cup frozen whipped topping. thawed
1/8 teaspoon ginger
dash nutmeg
Heat oven to 350*F. Spray 9-inch square pan with nonstick cooking spray. In large bowl. beat sugar and margarine until well blended. Add bananas vanilla and egg; mix well. Lightly spoon flour into measuring cup;level off. Add flour, baking powder, baking soda and 2 teaspoons ginger to margarine mixture; mix until moistened. Add milk; mix well. Pour into sprayed pan. Bake at 350*F. for 25 to 35 minutes or until toothpick inserted in center com es out clean. Cool slightly. In small bowl, combine all topping ingredients; mix gently. Cut cake into squ ares serve warm or cool topped with whipped topping mixture. Makes 9 servings.
How To make Banana Ginger Cake's Videos
If you love Banana Bread, you need to try this ????????
If you love Banana Bread, you need to try this!
All you need:
-2 Cups of flour
-2 Bananas
-1/2 Cup almond milk
-1/3 Cup of coconut sugar
-1/3 Cup of agave syrup
Toppings:
Blueberries and chunks of white chocolate.
*Bake at 180c for 45 min.
Save this for you next dessert ????
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How To Make Banana Ginger Bread with Almonds
Professional Baker Teaches You How To Make GINGERBREAD CAKE!
Classic Gingerbread Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-x-13-inch pan
Cuts into 18 to 24 portions
Ingredients
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
¾ cup (195 g) fancy molasses
2 large eggs at room temperature
2 Tbsp (30 ml) lemon juice
2 Tbsp (12 g) finely grated fresh ginger
2 ¼ cups (335 g) all-purpose flour
½ tsp (2 g) ground cinnamon
½ tsp (2 g) ground cloves
½ tsp (2 g) ground nutmeg
½ tsp (2 g) ground allspice
½ tsp (2 g) salt
½ cup (125 ml) boiling water
½ tsp (3 g) baking soda
2 Tbsp (12 g) finely chopped crystallized ginger
icing sugar, for dusting
lightly sweetened whipped cream, for serving
Directions
1. Preheat the oven to 350 F (177 C) and grease a 9-x-13-inch cake pan.
2. Beat the butter and brown sugar until light and fluffy. Beat in the molasses, then add the eggs one at a time, beating well after each addition. Stir in the lemon juice, and ginger.
3. In a separate bowl, sift the flour with the spices and the salt. Add this to the butter mixture and stir until blended. Stir the boiling water and baking soda and add this quickly to the batter, stirring quickly and then stir in the crystallized ginger (the batter will be fluid). Scrape the batter into the prepared pan and bake for 45 minutes, until a tester inserted in the centre comes out clean. Cool the cake completely in the pan and cut into squares to serve with a dusting of icing sugar and a dollop of whipped cream.
The cake will keep, wrapped, for up to 3 days.
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Vegan Ginger Cake Recipe - So moist and fluffy! | The Chestnut Bakery
This is the best vegan ginger cake ever! It’s an easy single-layer cake with fresh ginger topped with caramel buttercream frosting. It’s so fluffy and soft yet rich and moist with a warm and cosy flavour of ginger. It’s perfect as a dessert for tea, and on festive occasions like Thanksgiving and Christmas!
Full recipe:
Let me know in the comment below if you made this vegan ginger cake!
*I use bone char-free sugar for all of my recipes. I cover the topic in my article Vegan Baking 101 which you can find here: Go to the Is sugar vegan? section to learn more!
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Probably The Best Ginger Cake Ever | Justin Gellatly
Justin's signature cake from his book Bread, Cake, Doughnut, Pudding. Easy and unbelievably good. Get the recipe:
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Recipe Banana Gingerbread Muffins
Recipe - Banana Gingerbread Muffins
INGREDIENTS:
-1 package Betty Crocker gingerbread cake and cookie mix
●1 cup mashed very ripe bananas (2 medium)
●3/4 cup quick-cooking or old-fashioned oats
●3/4 cup water
●2 eggs