Ingredients
- 2 eggs
- 1 ginger sugar for topping ginger butter ginger sugar ginger butter
- 280 gr sifted all-purpose flour
- 150 gr sugar
- 150 gr mashed ripe banana
- 95 gr shortening
- 65 gr flaked coconut
- 60 ml milk
- 22 gr hawaiian (grated fresh)
- 16 ml lemon juice
- 9 gr baking powder
- 3 gr salt
- 2 gr baking soda
- 1 gr lemon peel (grated)
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 7.5 x 3.5 x 6 cm). Let stand while reparing Ginger-Sugar. sprinkle mixture over top of batter. Bake on first rack below oven center at 180ºC or 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 half cup softened butter with 1 teaspoon grated fresh ginger.
