Banana-Ginger Cake

Bananas and ginger, both popular ingredients in South Pacific foods, combine to flavor a moist, tender cake that can be served warm or cooled.

  • prep time 20 min
  • total time 55 min
  • ingredients 13
  • servings 9

Ingredients

Cake

3/4
cup sugar
1/4
cup margarine or butter, softened
3
medium bananas, mashed (1 1/2 cups)
1
teaspoon vanilla
1
egg
1 1/2
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
2
teaspoons ginger
2
tablespoons skim milk

Topping

1/3
cup frozen light whipped topping, thawed
1/8
teaspoon ginger
Dash nutmeg
  • 1 Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine sugar and margarine; beat until well blended. Add bananas, vanilla and egg; mix well.
  • 2 Add flour, baking powder, baking soda and 2 teaspoons ginger to margarine mixture; mix until moistened. Add milk; mix well. Pour into sprayed pan.
  • 3 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool slightly.
  • 4 In small bowl, combine all topping ingredients; mix gently. Cut cake into squares; serve warm or cool topped with whipped topping mixture.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    240
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    2g
    2%
      Sugars
    23g
    23%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    8%;
    Exchanges:
    1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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