3 1/2 cup flour
1 1/2 cup sugar
4 tsp baking powder
2 eggs
1 tsp baking soda
1/2 cup butter -- melted
1 tsp cinnamon
1/2 cup milk
1 tsp nutmeg
2 2/3 cup chopped nuts
1 tsp salt
12 oz butterscotch chips
2 cup mashed bananas
Directions
Preheat oven to 350. Mix all DRY ingredients EXCEPT THE SUGAR and set
aside. Cream together butter and sugar until creamy. Add eggs and
bananas. Gradually add flour mixture alternating with milk. Mix until
well blended. Stir in butterscotch morsels and the chopped nuts. Pour
into 2 greased and floured loaf pans. Sprinkle remaining nuts on top.
Bake 60-70 minutes. (If you'd prefer making 4 small loaves, bake 50
min. at 350. Cool 14 min. and remove from pans or morsels will stick.
Recipe By :
Servings: 16 servings
Butterscotch Banana Bread Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Food historians have proved the existence of recipes way back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some 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 drinkers feel blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens such as thyme, rue and parsley. As our culinary historical trip moves to more modern times there are some books published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is served today, but instead descriptions of the types of meals served to the upper classes of that time. In the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in cookery books, the majority of which are kept safe in academic collections. Over the next few centuries, the powerful families of the West strove to serve the most extravagent banquests, and because of this the best cooks and their recipes were at a premium. However, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books are greatly in demand as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Butterscotch Banana Bread recipe.
