1 1/2 tb Grated fresh Hawaiian
Ginger
1 tb Lemon juice
1/2 ts Grated lemon peel
1 c Mashed ripe banana (about 3
md )
1/4 c Milk
1/2 c Flaked coconut or finely
Chopped nuts
2 1/4 c Sifted all purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1/2 c Shortening
3/4 c Sugar
2 lg Eggs
Ginger sugar for topping
Ginger butter
GINGER SUGAR
GINGER BUTTER
Peel skin from ginger; finely grate. Combine with lemon juice and
peel, banana, milk, and coconut or nuts. Resift flour with baking
powder, baking soda and salt. Cream shortening and sugar until
blended. Add eggs and beat until fluffy. Add sifted dry ingredients
alternately with ginger/banana mixture, beating to a smooth, thick
batter. Turn into greased loaf pans (two 7 1/2 x 3 1/2 x 2 1/2
inches). Let stand while reparing Ginger-Sugar. sprinkle mixture over
top of batter. Bake on first rack below oven center at 350 degrees
for 45 to 50 minutes or until loaf tests done. Remove from oven and
let stand in pan for 5 minutes. Then turn out onto rack and let cool.
Makes 2 loaves. Toss together 2 tablespoons sugar with 2 teaspoons
finely grated fresh ginger. Beat 1/2 cup softened butter with 1
teaspoon grated fresh ginger.
Yields
1 Servings