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
Academics have proved the existance of recipes back into the far past, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few stone tablets in Sumerian describing 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 drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into appetizers, main course and afters, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of many different herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like parsley and basil. These new herbs and spices created a torrent in manuscripts on food, most of which still exist in private libraries. During the following few hundred years, the wealthy families of Wesstern Europe competed to serve the most exotic banquets, and consequentially the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. The arrival of television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Banana Bread (Smith) recipe.
