Crystallized-ginger gingerbread

best with vanilla ice-cream

While in Kathmandu, we had the BEST banana cake ever from one of the hotel's breakfast buffet. It had a richer color and flavor than what we have here, which tend to have a 'looser' texture and lighter color. The one in Nepal had a dense texture, at first look and taste, looked like a clever combination between banana cake and gingerbread, with a distinct molasses fragrance.

So, now back home, the budding baker decides to try and recreate the recipe, only that he found one which we thought we'll like even better!

The kitchen was filled with the wonderful taste of molasses and ginger sugar! So Christmas-sy!