Fresh Hawaiian Ginger Banana Bread

Name: Fresh Hawaiian Ginger Banana Bread
Total time: P1H
Yield: 16
Cuisine: Fusion
Ingredients: hawaiian ginger; lemon juice; lemon zest; bananas; milk; coconut, shredded (desiccated); flour; baking powder; baking soda; salt; vegetable shortening; sugar; eggs; crystallized ginger (candied); ginger butter

Hawaiian flavors of ginger, coconut and banana give this easy quickbread great flavor.

Yield

16 servings

Prep

15 min

Cook

45 min

Ready

60 min

Ingredients

Amount	Measure	Ingredient	Features
1 ½	tablespoons	hawaiian ginger fresh, grated	*
1	tablespoon	lemon juice
½	teaspoon	lemon zest grated
1	cup	bananas ripe, mashed (about 3 med)
¼	cup	milk
½	cup	coconut, shredded (desiccated) or finely chopped nuts	*
2 ¼	cups	all-purpose flour sifted
2	teaspoons	baking powder
½	teaspoon	baking soda
1	teaspoon	salt
½	cup	vegetable shortening	*
¾	cup	sugar
2	large	eggs
		crystallized ginger (candied) for topping	*
		ginger butter	*

Low Fat, Low in Saturated Fat, Trans-fat Free

Directions

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 7½ x 7½ x 7½ inches). Let stand while reparing Ginger-Sugar. Sprinkle mixture over top of batter.

Bake on first rack below oven center at 350℉ (180℃) 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.

Toss together 2 tablespoons sugar with 2 teaspoons finely grated fresh ginger. Beat ½ cup softened butter with 1 teaspoon grated fresh ginger.