Plantain Gingerbread Upside-Down Cake

I’m not really a dessert person, so it’s all the more surprising when I come across a recipe which makes me want to lock the doors, draw the curtains, and eat until every last crumb is gone. I mean, seriously. Plaintain Gingerbread Upside-Down Cake??! If this isn’t the perfect holiday recipe, I don’t know what is. And of all the places for it to come from… Denmark is known for gingerbread. Germany. Even the United States. But I was genuinely surprised to find gingerbread cake in the bustling big cities of Liberia. Now, I’m not talking the same-old gingerbread you’ve had before. This is an African spin. Yes, it’s a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains – a perfect match for the molasses-based cake. The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp – which is the best part. For those of you wondering, the love of gingerbread comes from Liberia’s historical ties with …