1         C packed brown sugar
1/2      C butter or margarine - softened
1/2      C shortening
1         tbsp. grated gingerroot or 1 tbsp. ground ginger*
2         eggs
1         C mashed very ripe bananas (2 medium)
1/4      C milk
3         C all-purpose flour
1         tsp. baking powder
3/4      tsp. salt
           powdered sugar, if desired

Heat oven to 375 degrees. Beat brown sugar, butter, shortening, gingerroot
and eggs in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in bananas and milk. Stir in flour, baking powder and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Remove from cookie sheet to wire
rack. Sprinkle with powdered sugar while warm.