3 bananas, very ripe
1 cup sugar
1/2 cup shortening (butter)
2 eggs
3 tbsp yoghurt or sour cream
2 cup flour
1 tsp baking soda
1 cup walnuts, chopped
1 rum, vanilla, or amaretto (optional, )
Directions
Preheat the oven to 350 degrees F. Cream the shortening and sugar.
Mix in the bananas. Mix in the remaining ingredients. Pour into a
greased loaf pan. Bake 1 hour 15-20 minutes at 350 degrees F.
NOTES:
* This recipe is from my friend Ayalla -- It makes a heavy, but
moist, loaf of banana bread.
* If you use more than 3 normal-size bananas, I suggest that you
lower the oven temperature and cook for a while longer. Otherwise,
the crust comes out almost overcooked while the middle remains moist
and almost undercooked.
: Difficulty: easy.
: Time: Preparation: 10 minutes; baking: at least 95 minutes.
Allow some time for cooling.
: Precision: Approximate measurement OK.
: Aviva Garrett
: Santa Cruz, California, USA
: (Excelan, Inc., San Jose)
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
Servings: 1 loaf
Ayalla's Banana Bread Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
It is possible to track the history of meal recipes far back into distant history, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early records were just primitive hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in 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 making anyone who tried it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times used a good variety of aromatic flavours, including a few you will know for example thyme, rue and dill. Later, we find a couple of interesting recipe books published in the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that appears on menues today, but instead descriptions of the types of food on the menus of the wealthy. Later on in the 1400s, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a surge in publications on food, some of which are kept safe in academic collections. For the decades that followed, the powerful and wealthy competed with each other to lay on the most extravagent banquests, and because of this chefs and their recipes were highly sought after. However, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 20th century, cook books were in high demand, as a result of higher levels of literacy, leisure time and being a little richer. The arrival of television gave us cooking 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 everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Ayalla's Banana Bread recipe.
