1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
3 tbsp sour cream
1 banana, mashed
1 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 apples, cored and chopped
1/2 cup chopped walnuts
Directions
Preheat oven to 350 deg F.
Cream butter and sugars, and beat in eggs. Stir in sour cream,
banana and vanilla.
In separate bowl, combine flour, baking powder, soda and cinnamon.
Gradually add to butter mixture. Gently stir in apples and nuts.
Spoon into greased bread pan and bake 1 hour.
Servings: 8 servings
Apple Banana Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Banana; Bread; Breads; Fruit
The History of Recipes
Food historians have traced the existance of recipes back into history, at least as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, in the main part, these early cook books were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to historians are some ancient tablets in ancient Sumerian 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 anyone who drank it feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts describing recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into starters, main meal and desserts, a very modern way of dining. Aspicius also informs us how the Roman chefs were skilled in the use of many aromatic flavours, including some familiar names such as basil, rue and asafoetida. As our culinary historical trip moves on a few more years there are a couple of interesting books published in the 1300s : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that we all know today, but rather accounts of the types of meals prepared for the upper classes of those days. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cooking, such as basil and rosemary. The introduction of these new herbs and spices was responsible for an eruption in books on cooking, the majority of which still exist in private cookery archives. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were much in demand. Even so, it was during the 19th century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications are in great demand, as a result of more people being able to read, more free time and having more money. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Apple Banana Bread recipe.
