Gingerbread with Warm Cinnamon Bananas and Rum
Indulge in the warm and comforting flavors of the holiday season with this Gingerbread with Warm Cinnamon Bananas and Rum recipe. Featuring a perfectly spiced gingerbread loaf made with ground ginger, cinnamon, and molasses, this dessert captures the essence of festive baking. The real magic lies in the buttery, caramelized bananas infused with a hint of rum and cinnamon, adding a delectable twist to every bite. Whether flambéing for a dramatic finish or simply spooning the bananas over a slice of moist gingerbread, this recipe is a showstopper. Serve it with whipped cream or a scoop of vanilla ice cream for the ultimate treat that’s perfect for winter gatherings or a cozy night by the fire. With its rich flavors and warm spices, this dessert is bound to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.75 cup unsalted butter (softened)
- 0.5 cup brown sugar
- 0.5 cup molasses
- 2 large eggs
- 0.75 cup whole milk
- 3 ripe bananas (sliced lengthwise)
- 2 tablespoons unsalted butter (for bananas)
- 2 tablespoons brown sugar (for bananas)
- 0.5 teaspoon ground cinnamon (for bananas)
- 2 tablespoons dark rum
- 1 cup whipped cream or vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy using a hand mixer or stand mixer.
Beat in the molasses, followed by the eggs, one at a time, ensuring each is fully incorporated.
Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the gingerbread is cooling, prepare the warm cinnamon bananas. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add the sliced bananas to the skillet and sprinkle with 2 tablespoons of brown sugar and 1/2 teaspoon of ground cinnamon. Cook for 2-3 minutes until the bananas caramelize and soften slightly.
Carefully pour in 2 tablespoons of dark rum. Using a long lighter or match, ignite the rum to flambé (optional). Allow the alcohol to burn off and gently swirl the skillet to coat the bananas.
Slice the cooled gingerbread and serve with the warm cinnamon bananas spooned over the top. Add a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
4670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.8 g | 341% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 513.2 g | 187% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 283.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 993 mg | 76% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4630 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
