Banana Ginger Whipped Cream

Feb 26, 2012 by



I invented this whipped cream topping for my father’s birthday party because although he’s a very experimental eater, there are really only 2 foods that he rarely goes a day without: candied ginger and fresh bananas. From the time I was little, it seemed that my father always had a banana hiding somewhere on his person; it was uncanny! If you were in his car and a little hungry, you’d pop open the glove box and low and behold, there would be a bright, yellow, ripe banana. If you went to hang up his coat at the end of the day or stow away his briefcase, there would somehow be a banana in one of the pockets.

The candied ginger affection is much more recent. He keeps a big tray of it on his desk so he can munch on it throughout the day. Personally, too much candied ginger hurts my belly, but it’s lovely in small portions, such as atop this tender dessert cream.

I chose to serve this over a molasses bread pudding and it worked really well— I highly recommend the combo! Together, the dessert has a beautiful, silky texture, and the sweet cream really punches up the mildness of the pudding. One suggestion— if you serve this cream over a dessert that already has a good deal of sweetness, I’d recommend reducing the amount of sugar you throw in. You can always add more after you taste it.




1/2 cup heavy whipping cream
1/3 cup sugar
1 banana
¼ cup chopped crystalized ginger





Peel and slice the banana, then microwave it for 1 minute.
Mash the banana and let it cool. Note: Do not skip this step. “Letting something cool” basically means: walk away, have a conversation, go check your FB status. However, don’t just gloss over this one. If you add hot bananas to cream, it will cook the cream and make it a soupy disaster rather than a dreamy and fabulous pouf. I digress though…



Add the heavy whipping cream to a large mixing bowl, and using an electric beater, whip until it becomes creamy/fluffy. This should take about 2 minutes.




Stir in sugar and cooled banana, and blend for another 30 seconds.




Just before serving, stir in the ginger crystals.



Original recipe by Bre Goldsmith 



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