Banana Cream Gingerbread

Name: Banana Cream Gingerbread
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Cake:; 2 cups (500 mL) Robin Hood® Original All Purpose Flour 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) 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; Filling:; 1 cup (250 mL) whipping cream; 2 bananas, sliced; 2 tbsp (30 mL) icing sugar

Prep Time 25 mins

Cook Time 25 mins

Serves 12

Difficulty N/A

Ingredients

Cake:
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) 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
Filling:
1 cup (250 mL) whipping cream
2 bananas, sliced
2 tbsp (30 mL) icing sugar

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 375°F (190°C). Grease two 8" (20 cm) round cake pans.

Cake

Step 2:

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.

Step 3:

Add flour mixture to egg mixture, beating until smooth. Pour into prepared pans, dividing evenly.

Step 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.

Filling

Step 5:

Beat cream and icing sugar together to stiff peaks. Put cream and sliced bananas between layers and on top. Serve immediately.