Ingredients
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp grated nutmeg
1 tsp grated lemon peel (optional)
1/4 cup ground almonds (optional)
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1 1/2 cup mashed banana (4 medium)
Directions
1.Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2.Sift
flour,baking powder, baking soda, salt, ginger, allspice and
nutmeg together in bowl. Add lemon peel and almonds. Stir until
combined. Set aside. 3.Beat butter in large mixing bowl until soft
amd creamy. Beat in sugar until light and fluffy. Add eggs and beat
until thoroughly blended.
Beat in flour mixture alternately with bananas until mixture is
well blended. Pour into prepared pan. 4.Bake in center of oven 1
hour to 1 hour 5 minutes, or until toothpick inserted in center comes
out clean. 5. Cool in pan on wire rack 10 minutes. Invert from pan
and cool completely on rack. Variation: Banana-walnut or -pecan
bread: Omit almonds. Add 3/4 cup coarsely chopped walnuts or pecans
with bananas.
Servings: 1 loaf
Banana Bread Ii Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
We are able to trace the history of `recipes` back into the far past, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians is a collection of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman cooks used a wide range of aromatic flavors, including some familiar names like bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, such as basil and rosemary. These new foods and tastes created a torrent in manuscripts on food, the majority of which are kept safe in private cookery archives. During the next few centuries, the rich families of Wesstern Europe strove to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Banana Bread Ii recipe.
