1 1/3 cup all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup raisins
1 cup mashed ripe bananas (about 2 med, 3/4 lb total)
1/4 cup nonfat milk
2 large egg whites
1 tsp vanilla
Directions
In large bowl, stir together flour, oats, sugar, baking powder,
cinnamon, soda, and raisins. Add bananas, milk, egg whites, and
vanilla; beat until lightly mixed.
Spread batter in a nonstick (or lightly oiled regular) 9x13" pan.
Bake in a 350'F. oven until cake is golden brown, just begins to pull
from pan sides, and springs back when lightly touched in center,
35-40 minutes. Serve warm or cool, cut into about 2" squares. Store
as directed.
Per piece: 75 calories; 1.8 grams protein; 0.3 grams fat; (0.1 grams
saturated fat); 17 grams carbohydrates; 59 milligrams sodium; 0.1
milligrams cholesterol.
Servings: 24 servings
Banana Oat Bars Recipe brought to you by Recipe Ideas
Categories: Banana; Cookie; Fruit
The History of Recipes
We are able to read the history of written recipes far back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early cook books were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of his times were skilled in the use of many aromatic flavours, including some familiar names such as thyme, rue and dill. As we move on, we find some interesting books which date from the 1300s - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that is popular today, but instead accounts of the types of meals prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as coriander, basil and rosemary. These new foods and spices created an eruption in recipe books, many of which are kept safe in private cookery archives. During the next few centuries, the powerful and rich houses strove to offer the most exotic meals, and as a result cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cook books are greatly in demand mostly due to increased literacy, more free time and having more money to spend. The revolution that is television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Banana Oat Bars recipe.
