| Fresh Hawaiian Ginger Banana Bread
1 1/2 tablespoons of grated fresh Hawaiian Ginger
1 tablespoon of lemon juice
1/2 teaspoon of grated lemon peel
1 cup of mashed ripe banana (about 3 medium )
1/4 cup of milk
1/2 cup of flaked coconut or finely chopped nuts
2 1/4 cups of sifted all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
1/2 cup of shortening
3/4 cup of sugar
2 large Eggs
Ginger sugar for topping
Ginger butter |
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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 preparing Ginger-Sugar. sprinkle mixture over top of batter. Bake on first rack below oven center at 350ºF. 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.
Hawaiian Cookbooks |
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