Ingredients
1/4 cup nuts
1 3/4 cup sifted amaranth flour or sifted bro, wn rice flour
1/2 cup arrowroot
2 tsp baking soda
1/2 cup chopped nuts
1 1/2 cup very ripe mashed bananas
1/4 cup oil
1/4 cup honey
2 eggs
2 tbsp lemon juice
1 tsp pure vanilla extract
Directions
Servings: Makes 1 loaf.
Process the 1/4 c nuts in a blender until finely ground. Mix the nuts
with the flour, arrowroot and baking soda in a large bowl. Stir in
the chopped nuts.
In a separate bowl, mix together the bananas, oil, honey, eggs, lemon
juice and vanilla. Then pour the liquid mixture into the flour bowl
and mix with a few swift strokes. Do not overmix.
Pour into a greased 9x5" loaf pan or 2 7x3" pans. Bake large loaf at
350 F for 55 to 60 min, or small loaves for 45 min or until a cake
tester inserted in the middle comes out clean. Let stand in the pan
for 10 min, then turn the loaf out onto a wire rack to cool.
Courtesy of Theresa Merkling. Reposted by Fred Peters.
Servings: 1 servings
Banana Bread (No Milk Or Wheat) Recipe brought to you by Recipe Ideas
Categories: Banana; Beverages; Bread; Breads; Fruit
The History of Recipes
Recipes as a concept can be found far back into history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, mostly, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to academics are a few clay 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 anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. Additionally, he tells us how the ancient chefs made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as basil and coriander. The introduction of these new foods and spices led to an outbreak in publications on food, many of which are now in private libraries. Over the succeeding few centuries, the powerful and wealthy tried to serve the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Banana Bread (No Milk Or Wheat) recipe.
