1 cup butter
1 1/4 cup packed brown sugar
3 eggs
3 cup self-raising flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp grated fresh nutmeg
1 1/2 cup mashed ripe bananas
1 small ripe mango
1 cup golden raisins
1/2 cup chopped walnuts
Directions
* The recipe says to use self-raising cake/pastry flour and the small
ripe mango should be peeled and pureed. In a bowl, cream the butter
with sugar until fluffy; beat in eggs, one at a time, until
incorporated. In another bowl, combine self-raising flour with salt,
cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the
dry ingredients and banana mixture, alternately, into the creamed
mixture until batter is just combined; fold in raisins and nuts. Pour
batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350
degrees for 50 - 60 minutes or until cake tester inserted in the
centre tests done. Leave in pan for 10 minutes; remove form loaf pans
and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/13.
Servings: 2 servings
Banana & Mango Bread Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Written recipes as a concept can be observed far back into ancient history, at least as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Much later, in Roman times a roman called Apicius compiled some scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the ancient Romans used many herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. Continuing our culinary historical journey, there were two recipe books which were published in the fourteenth century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that is popular today, but rather recipes for the types of meals on the menues of the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices like parsley and basil. These new spices and herbs created an outbreak in manuscripts on cookery, many of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of the West competed to serve up the most extravagent banquests, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it was during the 1800s that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording the recipes of their peers. When we get to the twentieth century, cookery books were in great demand, as a result of better eduction, people having increased spare time and being a little richer. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Banana & Mango Bread recipe.
