3 medium ripe bananas, mashed
1 tsp baking soda
2 tbsp ground flax seed, mixed with
2 tbsp water
1/4 cup applesauce
1 cup packed brown sugar
1 1/2 cup flour (use up to 1cup whole
1 wheat ..half ww and half
1 white works best...all ww
1 doesn't cook quite right)
1 1/2 tsp baking powder
1/4 tsp salt
Directions
"Cream" applesauce and brown sugar, add flax mixture. Mash bananas and
baking soda together, add to the other mixture. Mix dry ingredients
together. Stir wet and dry to moisten. Use a 9 x 5 inch loaf ban
(nonstick or sprayed with Pam). Cook at 350 (175C) for about an hour
until it passes the toothpick test.
Note: I usually add some vanilla as well. It's supposed to make 16
servings, but they are paper thin slices--so I'd guess 8-10 real
people servings. I haven't tried freezing it yet.
Source: This is a modification of a recipe in the Jean Pare "Light"
cookbook.
Posted by czimm@psych.ualberta.ca (Corinne Zimmerman) to the Fatfree
Digest [Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Banana Loaf (Vegan) Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit; Vegetable
The History of Recipes
Food historians have found proof that recipes existed way back into the far past, in fact as far as early Egypt, and maybe further still. In practice though, generally, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to historians is a series of tablets in Sumerian describing 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 those who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans used many different herbs and spices, including a few you will know like basil, rue and dill. During the succeeding few hundred years, the upper-class families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books are starting to become popular mostly as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this Banana Loaf (Vegan) recipe.
