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
We are able to track the history of meal recipes back into ancient history, in truth as far back into history as ancient Egypt, and possibly even further than that. Having said that, sadly, these old records were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts is a series of tablets in ancient Sumerian which recount 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 wonderful. As we move into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also tells us how the Roman chefs made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy land, including parsley, basil and rosemary. These new herbs and spices caused an increase in publications on food, most of which still exist in academic collections. During the next few centuries, the powerful and wealthy houses strove to serve the most extravagent banquests, and consequentially the best cooks and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Banana Loaf (Vegan) recipe.
