Ingredients
1 3/4 cup whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
2/3 cup sugar
1/2 cup applesauce
4 egg whites
2 tbsp skim milk
1 cup mashed ripe bananas
Directions
In mixing bowl, stir together flour, baking powder, baking soda. In
another bowl, combine sugar and applesauce; add egg whites and milk,
beating until smooth. Add flour mixture alternately with bananas to
applesauce mixture. Bake in Pam-sprayed 9x5x4-inch loaf tin for 60
minutes at 350 degrees. (If desired, bake in smaller pans for less
time.) Cool in pan 10 minutes. Remove from pan; place on wire rack.
Makes 1 loaf with 0.5 grams/fat per serving.
Servings: 12 servings
Banana Bread Iv Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Experts have traced the existence of recipes way back into distant history, at least as far back into history as early Egypt, and potentially, even further back. However, in the main part, these old recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and afters, something we still use today. He also informs us how the Roman cooks used a good variety of aromatic flavours, including some that we all recognise like thyme, mint and parsley. Continuing our culinary historical journey, we have a couple of interesting recipe books which were published in the 1300s : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is familiar to us all today, but instead recipes for the types of food on the menus of the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new tastes caused a torrent in manuscripts on cookery, most of which are kept safe in private collections. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to lay on the most extravagent meals, and because of this chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe 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, devoted their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe books were in high demand, mostly as a result of higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Banana Bread Iv recipe.
