In one of my last post, I mention about the fresh coconut this is what I made with part of it and became one of our favorites.
Hawaiian Ginger Banana Bread
1 1/2 T of ginger, freshly grated
1 T lemon juice
1/2 tsp of lemon zest, grated
1 c banana (ripe mashed, about 3)
1/4 c milk
1 c of coconut (or you can use nuts)
2 1/4 c flour, all purpose (sifted)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 c vegetable shortening
3/4 c sugar
2 eggs
For topping:
in one bowl, toss together 2T sugar and 2 tsp grated ginger, set aside
in another bowl, beat 1/2c softened butter with 1 tsp of grated ginger, set aside
Preheat 350 degrees
Peel skin from ginger, finely grate. Combine with lemon juice and zest, banana, milk and coconut, set aside.
Resift flour with baking powder, baking soda and salt, set aside
Cream shortening and sugar until well 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 (2 71/2x3 1/2x2 1/2in).
Brush on ginger butter and sprinkle on ginger sugar.
Bake on first rack below oven center for 45 to 50 min or until done.
Remove and let stand in pan for 5min.
Then turn out onto a rack and let cool.