Ingredients:
- 1 package (approximately 14 ounces) gingerbread mix
- 1/2 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 cup whipping cream
- pinch salt
- 2 tablespoons powdered sugar
- lemon juice
- 1 teaspoon vanilla extract
- 5 medium ripe bananas
- coarsely chopped pecans or walnuts
Preparation:
Preheat oven to 350°. Grease and flour an 8-inch round layer cake pan. Prepare gingerbread mix following package directions; pour into pan and bake 30 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Set pan on wire rack for 10 minutes then turn out of pan to cool completely.In a small bowl, sprinkle the gelatin over cold water to soften. Scald 2 tablespoons of the heavy cream then pour over gelatin, stirring until gelatin is dissolved. Refrigerate until consistency of raw unbeaten egg white. Whisk or beat on low speed of electric mixer until smooth. Whip remaining cream; add the powdered sugar, pinch of salt, about 1/2 teaspoon of the lemon juice, and vanilla. Fold into the smooth gelatin mixture.
Peel bananas; dip in lemon juice. Split the cooled gingerbread layer; place bottom layer on serving plate. Spread a thin layer of whipped cream over the bottom layer. Place 4 of the bananas around edge of the layer then cover with half of the remaining whipped cream mixture. Place top layer over the banana layer. Spread remaining whipped cream over top. Slice remaining banana on the diagonal and use to garnish the cake, along with several pecan or walnut halves.
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