2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
2 eggs
1/2 cup vegetable oil
2 tbsp sugar
1 1/2 cup sliced bananas (2 large)
Directions
Combine the flour, baking powder, baking soda, and nutmeg in a mixing
bowl. Stir to blend. Put the eggs, oil, sugar and bananas in a
blender. Puree until smooth. Pour the banana mixture into the flour.
Mix well.
Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 50
minutes. Cool on a wire rack. Let stand 10 minutes before removing
from pan. Cool thoroughly before serving.
1/15 recipe - 164 calories, 1 bread, 1/2 fruit, 1 1/2 fat exchanges 21
grams carbohydrate, 3 grams protein, 8 grams fat 70 mg sodium, 114 mg
potassium, 37 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 15 servings
Banana Bread (Wedman) Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Written recipes as an idea can be found back into the far past, at least as far back as early Egypt, and potentially, even further back. Interesting though that maybe, these, ancient records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During the time of the Romans a man called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and dessert, a very modern way of dining. Aspicius also informs us how the ancient cooks made use of many different aromatic flavours, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Over the next few hundred years, the rich families of Wesstern Europe competed to serve up the most extravagent meals, and because of this the best chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications are in great demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. The arrival of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Banana Bread (Wedman) recipe.
