Moist cake with a unique cinnamon-ginger-banana topping. Submitted by Hidemi Walsh
Preheat oven to 350 degrees Fahrenheit. Spray all sides of a five 3/4 x three x two 1/8-inch mini loaf pan with four cavities with nonstick cooking spray (no need to spray bottom of the pan).
In a nonstick skillet, melt 4 tablespoons butter over medium heat. Turn off the heat and stir in 1/2 cup brown sugar, ground cinnamon, and ground ginger until sugar is dissolved and mixture is well blended. Then pour the mixture into the prepared pan evenly.
Peel and cut two bananas into 1/2-inch-thick slices diagonally. Divide the banana slices among four cavities and place them overlapping over the brown sugar butter mixture.
Peel and mash two bananas in a bowl.
Sift together flour and baking powder into another bowl.
In another large bowl, using an electric mixer, beat eggs and 1 and 1/3 cups brown sugar on high speed until thickened. Add melted butter, almond milk and mashed bananas to the bowl and keep beating until combined. Add the flour mixture to the bowl. With a rubber spatula, mix to combine.
Put the mixture over the banana slices in four cavities evenly. Bake in the oven for 20 minutes or until a toothpick inserted in center of the cake comes out clean. Remove the pan from the oven and let cool completely.
Invert the pan onto a cutting board. Cut each cake into half and place on serving platters.
Serve with whipped cream or vanilla ice cream if you like.