Thursday, December 13, 2012

Gingerbread with Caramel & Bananas

So, I'm sure I talked you into making some Vanilla Bean Caramel Sauce, and now you have this delicious sauce, which you're guiltily eating straight from the jar, and you're thinking, "I need to make something awesome to put this on. But what?"

Worry not. I'm here to help, yet again.

 What you need is gingerbread.

The Lion House is a historical home in downtown Salt Lake City. They put out a cookbook (back when dinosaurs roamed the Earth) that included this recipe, among many, many reliably showstopping others. My mom used to make this gingerbread for us. She would serve it to us with Cool Whip and bananas, and it was lovely, but it needed something. Something gooey.

Enter caramel sauce.

Now you have perfection in every bite: Dense, spicy gingerbread; fluffy whipped cream; creamy, fruity bananas; and sticky, gooey, heavenly caramel.


And though the bananas might seem strange at first, give them a chance. They will change gingerbread for you.

Lion House Gingerbread

1/2 c. butter, softened
1/2 c. sugar
1 egg
1 c. molasses
2 1/2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 c. very hot water

Cream together butter and sugar until light and fluffy. Beat in egg, then molasses. Scrape down bowl and mix again, if needed, until blended.
In a separate bowl, whisk together flour, salt, and spices. Add to molasses mixture in two additions, mixer on low, until just combined. Slowly mix in hot water until smooth.
Pour batter into greased 9 x 13" pan, and bake at 350 for 25-30 minutes, or until a toothpick inserted in the center comes out cleanly.
Serve with a drizzle of caramel sauce, a dollop of whipped cream, and sliced banana.

No comments :

Post a Comment

Thanks for your comment. Let's keep things friendly!