Gingerbread Shortcake
Ingredients
| Butter | 1/2 Cup (8 tbs) | |
| Molasses | 1 Cup (16 tbs) | |
| Sour cream/Yogurt | 1 Cup (16 tbs) | |
| Flour | 2 1/3 Cup (37.33 tbs) | |
| Salt | 1 Dash | |
| Baking soda | 3/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Bananas | 2 , sliced | |
| Whipping cream | 2 Tablespoon |
Directions
GETTING READY
1.Preheat the oven to 350 degrees.
MAKING
2.Take a small saucepan, mix butter and molasses in it and allow it to boil.
3.Stir in yogurt or sour cream.
4.Sieve flour, salt, baking powder, cinnamon and cloves.
5.Once done add flour mixture to molasses.
6.Take a square baking pan, put the mixture in it and bake for 40 minutes.
FINALIZING
7.Cut the bread into squares. Split each square and place banana in the middle and top with whipped cream.
SERVING
8.Serve warm.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 3648Calories from Fat 1332
% Daily Value*
Total Fat 152 g233.8%
Saturated Fat 92 g460%
Trans Fat 0 g
Cholesterol
Sodium 1490 mg62.08%
Total Carbohydrates 547 g182.3%
Dietary Fiber 17 g68%
Sugars 227 g
Protein 39 g78%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
