Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Shortening |
¾ cup | Brown sugar |
2 tablespoons | White vinegar |
3 \N | Ripe bananas, mashed |
3 tablespoons | Water |
1 tablespoon | Lime juice |
½ teaspoon | Salt |
½ teaspoon | Ginger powder |
¾ cup | Coconut, grated |
1 teaspoon | Baking powder |
2 cups | White flour |
\N \N | GLAZE |
¼ cup | Brown sugar |
1 tablespoon | Oil |
1 tablespoon | Rum |
3 tablespoons | Lime juice |
Beat shortening for a few seconds. Add brown sugar & beat till well blended & creamy. Stir in vinegar, bananas, water & lime juice.
Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon till well blended & smooth. Transfer into a greased loaf pan & bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack.
Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides.
By Mark Satterly, Adapted from "Sundays at Moosewood Restaurant"