Ingredients
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla
3 medium ripe bananas
1/4 cup milk
1 1/2 cup all purpose flour
1/4 cup cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
Directions
You will need: 9x5x3 inch loaf pan, a medium bowl, a mixing spoon, an
electric mixer, measuring spoons, measuring cups, a table fork, a
table knife, oven mitts and a wire rack. 1. Turn the oven on to 350
F. Grease the loaf pan. Combine the butter or margarine, sugar, eggs
and vanilla in the bowl. Beat on med. speed, just until moistened.
2. Mash enough of the bananas with the fork to make 1 cup. Add to
the batter in the bowl along with the milk. Beat on low speed to
blend in. (Eat any leftover bananas) 3. Add the next 5 ingredients.
Beat on low speed until the flour mixture is moistened. 4. Use the
spoon to stir in the walnuts. Turn the bqtter into the loaf pan. Bake
on the center rack in the oven for 50-60 minutes. A wooden toothpick
inserted in the center of the loaf should come out clean and dry.
Use the oven mitts to remove the pan to the wire rack. Let stand for
15 minutes. Cut around the sides with the knife to loosen. Turn the
pan upside down onto the wire rack to remove the loaf. Turn the loaf
right side up. Cool completely. Store the loaf in a plastic bag.
This slices more easily when it is 1 day old. Makes 1 loaf.
From Company's Coming: Kids Cooking Formatted by Tonya Thompson
Servings: 1 loaf
Choco Banana Loaf Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
We are able to track the history of written recipes back into the far past, at least as far back into history as the Egyptians, and potentially, even further back. In practice though, these, old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the Roman chefs used a good variety of spices, including some familiar names for example basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas created a torrent in recipe manuscripts, many of which are now in private cookery archives. By the advent of the 20th century, cooking publications were in great demand, due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Choco Banana Loaf recipe.
