1/3 cup vegetable oil
1 1/2 cup mashed ripe bananas ( 3 )
1/2 tsp vanilla
3 eggs
2 1/3 cup bisquick baking mix
1 cup sugar
1/2 cup chopped nuts (optional)
Directions
PREHEAT OVEN TO 3500F. GREASE THE BOTTOM ONLY OF A 9 X 5 X 3" LOAF
PAN. BEAT ALL INGREDIENTS VIGOROUSLY WITH A SPOON FOR THIRTY SECONDS.
POUR INTO PAN. BAKE UNTIL WOOD PICK COMES OUT CLEAN. COOL FOR FIVE
MINUTES. LOOSEN SIDES FROM PAN; REMOVE LOAF FROM PAN.
Servings: 8 servings
Banana Nut Bread (Bisquick) Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into the distant past, in truth as far as ancient Egypt, and possibly even further. In practice though, these, early recipes were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Romans a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main meal and afters, a very modern way of dining. This early Roman chef informs us how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like basil, mint and dill. Moving our culinary historical trip onwards, there are two interesting cookery books which date from the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that we all know today, but instead descriptions of the types of food prepared for the upper classes of those days. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new tastes led to an eruption in manuscripts on cooking, the majority of which are kept safe in academic collections. Over the next few hundred years, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and consequentially cooks and their collection of recipes were highly sought after. However, it was during the 19th century that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications were increasing in popularity mostly due to better eduction, more free time and being a little richer. |
We hope you enjoy this Banana Nut Bread (Bisquick) recipe.
