Instructions: * To make gingered whipped cream: Fold 2 T minced crystallized ginger into 2 to 2 1/2 cups slightly sweetened whipped cream.

Stir togather flour, baking powder, soda, and cinnamon. In another bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs one at a time, mixing well after each addition. Beat in bananas, ginger and peel.

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, about 45 minutes for cake pan, 50 minutes for loaf pan. Cool cake completely. (If making ahead, wrap airtight and store room temp up to 1 day.)

Cut into slices, squares, or shapes with cookie cutters. If using whipped cream, place dollops on individual plates; top with pieces of cake. Dust lightly with cinnamon and/or powdered sugar pressed through a sieve.

Garnish with crystallized ginger (cut into shapes) and mint if desired.

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