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

Submitted by Nifty

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

1 ½

TABLESPOONS HAWAIIAN GINGER
fresh, grated *

TABLESPOON LEMON JUICE

TEASPOON LEMON ZEST
grated

CUP BANANAS
ripe, mashed (about 3 med)

CUP MILK

CUP COCONUT, SHREDDED (DESICCATED)
or finely chopped nuts *

2 ¼

CUPS ALL-PURPOSE FLOUR
sifted

TEASPOONS BAKING POWDER

TEASPOON BAKING SODA

TEASPOON SALT

CUP VEGETABLE SHORTENING *

CUP SUGAR

LARGE EGGS

CRYSTALLIZED GINGER (CANDIED)
for topping *

GINGER BUTTER *

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.