Fresh ginger is the least expensive when purchased at an Asian grocery store. Go ahead and stock up on this pungent spice. Whole gingerroot freezes perfectly for up to 2 months.
4 stick of butter, softened
1/2 cup light brown sugar
1/4 tsp ground cloves
1 1/2 tsp orange or pineapple juice
1 1/2 Tbsp lime juice
1 tsp fresh ginger
6 bananas, peeled in half lengthwise
1/3 cup shredded coconut
Preheat oven to 375°F. Grease a medium baking dish. Mix butter and brown sugar in a small bowl until smooth.
Add cloves, orange juice, lime juice and ginger to bowl.
Place bananas in prepared dish. Spread seasoned butter over bananas.
Sprinkle coconut evenly over bananas. Bake until topping bubbles and bananas are cooked through, about 10 minutes.
The simplest way to mince ginger is to use a grater. No need to peel the root simply rub it against the grater. The flesh will go through the holes and the peel will remain behind.