You can use a gingerbread mix or your favorite recipe.

CAKE:

1/2 c. butter (125 ml)
1/2 c. brown sugar, lightly packed (125 ml)
1 egg
1 1/2 c. flour (375 ml)
1 tsp. baking soda (5 ml)
1/4 tsp. salt (1 ml)
1 tsp. ginger (5 ml)
1/2 tsp. cinnamon (2 ml)
1/2 c. light molasses (125 ml)
1/2 c. hot water (125 ml)

Cream butter and sugar together. Add egg and beat until light and fluffy. Combine flour, baking soda, salt, ginger and cinnamon. Combine molasses and hot water.

Add the dry ingredients to butter alternately with the molasses mixture. Blend until well combined. Pour batter into a well greased, floured, and wax paper lined, 15 x 10 inch (38 cm x 25 cm) jelly roll pan. Bake at 350 degrees F (180 degrees C) for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely, about 1 hour.

FILLING:

3 1/2 oz. instant lemon pudding mix (100 g)
1 c. milk (250 ml)
1/2 c. whipping cream, whipped (125 ml)
3 lg. bananas
1/4 c. light corn syrup (50 ml)

Prepare lemon pudding mix as package directs, but use only 1 cup (250 ml) milk. Fold in whipped cream, cut gingerbread crosswise in thirds. Place one piece on platter. Thinly slice 1 banana and place slices on gingerbread. Top with half of the pudding. Repeat once. Top with remaining piece of gingerbread. Cover and refrigerate 1 hour. Just before serving, slice remaining banana and place on top of cake. Brush banana slices with corn syrup. Serves 10.

The Lord giveth and the government taketh away.