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
Written cooking instructions as an idea can be observed back into distant history, at least as far into history as the Egyptians, and possibly even further than that. However, mostly, these ancient records were just basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius describes how the early Romans used a good variety of spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an eruption in cookery books, some of which still exist in private cookery archives. Over the next few centuries, the powerful and rich strove to lay on the best banquets, and consequentially chefs and their recipes became highly prized. However, it was during the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, cookbooks are starting to become popular due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Ayalla's Banana Bread recipe.
