| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Hawaiian |
Breads |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
md )
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.
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