INTO A MIXING BOWL
2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 zest of one orange (orange
1 part of peel, finely
1 grated)
1/2 cup dried currants or 1/2_cup
1 chopped dried apricots
INTO A BLENDER/FOOD PROCESSO
2 small overripe bananas
1 8 ounce canned crushed
1 unsweetened pineapple
2 egg whites (or equivilent)
1/4 cup dairy or soy nf milk
Directions
Mix the wet into the dry, stir until well mixed. Pour into a
prepared or nonstick loaf pan, bake at 350 degrees farenheit for
about 40 minutes, test with a wooden pick. Let stand for about 5
minutes, remove from pan, cool on a rack.
Note: I don't like to use refined sugar and this is fairly sweet, but
if you prefer a sweeter bread, add some chopped dates or 1/4 cup
sugar.
Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 16 Issue 28] Apr. 1, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
Servings: 1 servings
Banana Bread (Smith) Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Historians have tracked the existance of recipes back into the far past, in truth as far back as early Egypt, and possibly even further. Having said that, mostly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some ancient 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 drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times used many different aromatic flavors, including a few you will know like bay, mint and dill. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices such as parsley and basil. These new foods and tastes led to an eruption in manuscripts on food, the majority of which still exist in private cookery archives. By the time we get to the twentieth century, recipe publications were highly popular mostly due to increased literacy, more spare time and being a little richer. Like it or not, the introduction of TV brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Banana Bread (Smith) recipe.
