Banana Cream Gingerbread | Recipes

Banana Cream Gingerbread

(12) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:excellent (cake only with no filling)

This delicious dessert looks stunning, but couldn’t be simpler to make. Prepare one for a get together or party and share it proudly with family and friends.



2 cups 500 mL Robin Hood® Original All Purpose Flour
1 1/2 tsp 7 mL baking soda
1 1/2 tsp 7 mL ginger
1 tsp 5 mL salt
1 tsp 5 mL cinnamon
1/2 tsp 2 mL cloves
1/2 cup 125 mL Crisco® All Vegetable Shortening
1/2 cup 125 mL packed brown sugar
1 egg
2/3 cup 150 mL molasses
1 cup 250 mL boiling water


1 cup 250 mL whipping cream
2 bananas, sliced
2 tbsp 30 mL icing sugar


  1. Preheat oven to 375ºF (190ºC).  Grease two 8" (20 cm) round cake pans.
  2. 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.
  3. Add flour mixture to egg mixture, beating until smooth. Pour into prepared pans, dividing evenly.
  4. 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.
  5. Filling: Beat cream and icing sugar together to stiff peaks. Put cream and sliced bananas between layers and on top. Serve immediately.


  • Cake can be made ahead and frozen. Defrost and fill when ready to use.

Nutritional Information

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