1/2 cup reduced-calorie margarine
1 sugar substitute to equal
1 1 cup sugar plus 2 tb
2 eggs
1 3/4 cup all-purpose flour
2 3/4 tsp baking powder
1 cup peeled,coarsley chopped
1 apples
3 medium bananas,chopped
1 vegetable cooking spray
Directions
Cream margarine in a large bowl; gradually add sugar
substitute,beating at medium speed until light and fluffy.Add eggs
and beat until thick and lemon coloured.Combine flour and baking
powder; add to creamed mixture,mixing well.Fold in apple and
banana.Spoon batter into a loafpan coated with cooking spray.Bake at
350 for 65 to 70 minutes or until a wooden pick inserted in center
comes out clean.LCool in pan 10 minutes; remove from pan,and cool
completely on a wire rack.
Exchanges: 1 Starch 1 Fat
Serving Size: 1 (1/2") slice
Per Serving: Calories 123 Fiber 1gm Sodium 142mg
Cholesterol 23mg Carbohydrates 21gm
Protein 3gm Fat 4gm
From The Complete Step by Step Diabetic Cookbook
Typed by G.Major 01\08\96
From: Georgina Major Date: 06-02-96
Servings: 16 slices
Banana - Apple Bread* Recipe brought to you by Recipe Ideas
Categories: Apple; Banana; Bread; Breads; Diabetic
The History of Recipes
Experts have proved the existence of recipes way back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Having said that, these, early cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics is a collection of stone tablets in Sumerian which show 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`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he describes how the ancient chefs made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. These new culinary innovations caused an explosion in recipe manuscripts, most of which are now in private collections. Over the following few hundred years, the rich and powerful families of Europe competed to serve the most extravagent banquests, and because of this cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications are highly popular as a result of higher levels of literacy, more free time and having more disposable income. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Banana Apple Bread_ recipe.
