Banana Ginger Cake
Yield
9 servingsPrep
15 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
margarine
softened |
|
| 3 | medium |
bananas
mashed |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
ginger
|
|
| 2 | tablespoons |
milk, skim
|
|
| Topping | |||
| ⅓ | cup |
whipped topping, prepared
thawed |
|
| ⅛ | teaspoon |
ginger
|
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 59 | ml |
margarine
softened |
|
| 3 | medium |
bananas
mashed |
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
ginger
|
|
| 3E+1 | ml |
milk, skim
|
|
| Topping | |||
| 79 | ml |
whipped topping, prepared
thawed |
|
| 0.6 | ml |
ginger
|
|
| 1 | dash |
nutmeg
|
*
|
Directions
Heat oven to 350℉ (180℃).
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℉ (180℃) F for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool slightly.
In small bowl, combine all topping ingredients; mix gently.
Cut cake into squares serve warm or cool topped with whipped topping mixture.
