Servings: 1

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

md ) 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

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.