* To make gingered whipped ointment: Plica 2 T minced crystallized ginger
into 2 to 2 1/2 cups slightly sweetened whipped bat.

Stir togather flour, baking pulverisation, pop, and cinnamon. In another
roll, beat butter and sugar with electric mixer until fluffy. Beat in
eggs one at a time, mixing well after each summation. Beat in bananas,
ginger and strip.

Stir in flour mixture and buttermilk just until completely blended.
Pour into a buttered 9" square cake pan or 9" by 5" loaf pan.

Bake in a 350F oven until cake is golden brown and center springs
back when lightly pressed, most 45 minutes for cake pan, 50 minutes
for loaf pan. Cool cake all. (If making forwards, wrap airtight
and store room temp capable 1 day.)

Cut into slices, squares, or shapes with cookie cutters. If using
whipped emollient, place dollops on individual plates; top with pieces of
coat. Dust lightly with cinnamon and/or powdered sugar pressed
through a sort. Garnish with crystallized gingery (cut into shapes)
and mint if desired.

Per serving: 302 cal, 8.8 g fat (26%), 5.3 g pro, 262 mg sod, 67 mg
chol