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
It is possible to read the history of meal recipes way back into antiquity, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including some that we all recognise like bay, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as parsley and basil. These new foods and tastes caused a surge in recipe manuscripts, the majority of which still exist in private collections. For the decades that followed, the rich and powerful families of Wesstern Europe strove to serve the best banquets, and because of this cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. The arrival of television brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Banana Bread (Wedman) recipe.
