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Banana-Ginger Cake

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  • Prep 20 min
  • Total 55 min
  • Ingredients 13
  • Servings 9
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Bananas and ginger, both popular ingredients in South Pacific foods, combine to flavor a moist, tender cake that can be served warm or cooled.
By Pillsbury Kitchens
Updated Jul 1, 2010
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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

Steps

  • 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

240 Calories, 6g Total Fat, 3g Protein, 43g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
240
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
25mg
8%
Sodium
260mg
11%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
8%
Sugars
23g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
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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