1 1/2 Tbsp peeled and grated fresh ginger
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1 cup mashed ripe banana (approx. 3 med. bananas)
1/4 cup milk
1/2 cup flaked coconut
2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup shortening (or 3/8 cup coconut oil
3/4 cup sugar
3 large eggs
Crystallized ginger, chopped fine
Ginger butter*
DIRECTIONS
Preheat oven to 350 degrees.
Combine grated ginger with lemon juice, lemon peel, banana, milk, and coconut.
Sift flour with baking powder, baking soda, and salt.
Cream the shortening and sugar until blended. Add eggs and beat until fluffy.
Add dry ingredients alternately with the ginger/banana mixture, beating to a smooth thick batter.
Turn into greased loaf pans ( two 7 1/2 by 3 1/2 by 2 1/2 inches). Let stand and settle into pan evenly. Sprinkle top with crystallized ginger.
Bake on first rack below centre oven at 350 degrees for 45 to 50 minutes or until loaf tests done. Remove from oven and let stand for 5 minutes. Turn out onto rack and let cool.
Serve with freshly made ginger butter.
*To make ginger butter: Beat 1/2 cup softened butter with 1 tsp finely grated fresh ginger.
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