1 cup currants
1/2 cup dark rum
3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp grated nutmeg
2/3 cup sweetened coconut
1/2 cup vegetable shortening
1 cup packed brown sugar
2 each eggs beaten lightly
1/3 cup buttermilk
1 cup mashed ripe banana
Directions
Heat rum and place in bowl with currants 1 hour. In separate bowl,
sift together flour, sal, baking soda, baking powder, cinnamon,
nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable
shortening and brown sugar till combined. Add eggs and beat well.
Stir in buttermilk, banana and currant mixture. Combine well. Add
flour mixture and stir till just combined. Spoon batter into greased
loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in
preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1
loaf.
Servings: 8 servings
Banana Coconut Bread Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Written recipes as an idea can be traced far back into the far past, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which describe 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 wonderful. Later on, in The time of the romans 25BC a roman called Apicius created some documents detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times made use of a good variety of aromatic flavours, including a few you will know like bay, mint and asafoetida. Continuing our culinary historical journey, we find a couple of cookery books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that is served today, but rather accounts of the types of meals eaten by the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including coriander, parsley, and basil. These new spices and herbs caused an explosion in recipe books, the majority of which are now in private libraries. Over the succeeding few centuries, the powerful and rich competed to serve the most exotic meals, and because of this the best cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookbooks are highly popular mostly as a result of higher levels of literacy, people having more leisure time and disposable income. The TV revolution gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Banana Coconut Bread recipe.
