1 cup flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tbsp shortening
1/4 cup sugar
1 egg, well beaten
1 cup bran, shredded
2 tbsp milk
2 bananas, thinly sliced
Directions
Sift in dry ingredients. Cream shortening, add sugar gradually, cream
well. Add egg, bran and milk. Mix and allow to stand while slicing
bananas, stirring as little as possible, Bake in small bread pan in
upper part of oven with remainder of meal.
Note: No temperature or time given. Assume a moderate 350 - 400 F
oven for 45 - 60 minutes. Source: Luella Coffy, Petersburg Grange,
Carroll County, OH
Servings: 1 servings
Banana Bran Bread (Coffey) Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Academics have proved the existence of recipes way back into the far past, in fact as far into history as early Egypt, and maybe further still. However, generally, these early cook books were just simple pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of tablets in the Sumerian language 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 those who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and afters, something we still use today. Aspicius informs us how the Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have some books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of meals served to the rich and powerful of those days. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new foods and spices led to an outbreak in cookery books, most of which are now in private cookery archives. Over the next few centuries, the upper-class families of Wesstern Europe strove to serve up the most extravagent meals, and because of this the best cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Banana Bran Bread (Coffey) recipe.
