Blogging Marathon #23
Theme: Kids Delight – Desserts
Ginger has many health benefits, including some cancer preventions as well as anti-inflammatory. This antioxidant also helps with morning and motion sickness, among numerous other benefits.
I have used ginger in three forms in this recipe, giving you a triple dose to boost your immune system during the cold, winter months.
Despite all the ginger, this is a decadent, rich dessert not for the calorie conscious – definitely a holiday treat. Not something for everyday unless you want your waistline to increase by inches before the New Year.
Ginger Banana Upside Down Cake
(click here for printable recipe)
4 oz. crystallized ginger
2/3 cup apple juice
6 tablespoons butter
1 cup firmly packed brown sugar
2 ripe but firm bananas, sliced
1/2 cup butter, softened
8 oz. cream cheese
1 1/2 cups sugar
2 cups whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
2 teaspoons vanilla extract
2 tablespoon ginger, grated
1/3 cup + 1/4 cup milk
Preheat oven to 350 F. Spray a large springform pan with non stick spray.
Place crystallized ginger in apple juice and let rest for 1 hour, until ginger softens. Remove the ginger and chop. Reserve the juice.
In a large bowl, combine the flours, baking powder, salt and ground ginger.
Using an electric mixer, mix the 1/2 cup butter, cream cheese and sugar. Mix until creamy.
Add eggs one at a time, mixing well after each addition. Add vanilla and mix.
Add half of the flour and the reserved apple juice and mix. Add the rest of the flour and the milk and mix thoroughly.
Fold in the grated ginger and the chopped ginger.
In a small saucepan, combine the 6 tablespoons of butter and brown sugar. Heat until everything is melted and smooth into a caramel sauce. Let cool for a few minutes.
On the bottom of the pan, arrange the sliced bananas in a circular formation.
Pour the caramel on top, so that it is evenly spread over the bananas. Add the cake batter on top, smoothing the top with a spatula.
Bake in oven for 45 minutes, until a toothpick inserted comes out clean. Let rest for 5 minutes.
Release springform and flip cake over onto a plate. Pour residual caramel sauce on top.
After it cools completely, the cake will have absorbed the extra caramel.
Enjoy this dense, moist cake on your holiday table. The ginger flavor comes through more as an afterthought than a dominant flavor. I will have to experiment more with the quantities of ginger used. Feel free to adjust quantities as per your personal preference. Regardless, it’s a delicious banana cake. I guarantee the only person who won’t like this cake is those who don’t like bananas.
This decadent dessert is being served at all these fabulous holiday parties:
Srivalli’s Kid’s Delight hosted by Veena
Merry Christmas Celebrations
Divya/Priya’s 60 Days of Christmas,
Cookcookandcook and Cook-Eat-Burp‘s Mission Explore Food hosted by Yashodha’s Kitchen
Serve it Series, hosted by Krithi
CED – Desserts hosted by Spicy Food
Sumee’s Bon Vivant – Festive Feasts
Christmas Cookies & Cakes
Jagruti’s Know your Sweetness hosted by Krithi