Yield: 100 portions (8 loaves)
Each Portion: 1 slice
Temperature: 350F Oven
Pan Size: 16 x 4-1/2 x 4-1/2 inch loaf type pan
| Ingredients | Percent | Weights | Measure |
|---|---|---|---|
| Shortening | 5.18 | 1 lb | 2-1/4 cups |
| Sugar, granulated | 14.24 | 2 lb 12 ounces | 1-1/2 quarts |
| Eggs, whole | 9.71 | 1 lb 14 ounces | 3-1/2 cups (19 eggs) |
| Bananas, fresh, fully ripe, peeled, mashed |
41.42 | 8 lb | 1 gallon |
| Nuts, unsalted coarsely chopped |
10.36 | 2 lb | 2 quarts |
| Flour, wheat, general purpose, sifted |
18.12 | 3 lb 8 ounces | 3-1/2 quarts |
| Baking Powder | .81 | 2-1/2 ounces | 5-1/2 tablespoons |
| Salt | .16 | 1/2 ounce | 2 teaspoons |
- Cream shortening and sugar in mixer bowl at medium speed until light and fluffy.
- Add eggs; continue beating at medium speed 1 minute.
- Add bananas and nuts to egg mixture. Mix until blended.
- Sift together flour, baking powder and salt.
- Add dry ingredients to banana mixture; beat at low speed about 1/2 minute. Scrape down bowl. Continue beating 1/2 minute longer or until blended. DO NOT OVERBEAT.
- Pour about 4 lb 12 ounces (2 quarts) batter into each well-greased pan.
- Bake 80 to 85 minutes or until done.
- Cool thoroughly before slicing (See Note 4).
- Cut 25 slices (5/8 inch thick) per loaf.
NOTE:
- In Step 2, 9-1/2 ounces (2-1/3 cups) canned dehydrated egg mix combined with 2-7/8 cups
water may be used. - In Step 3, 12 lb 5 ounces fresh bananas A.P. (37 bananas) will yield 8 lb peeled,
mashed bananas. - In Step 7, if convection oven is used, bake at 325°F. about 70 to 75 minutes or until
done on low fan, open vent. - For best results, wrap in waxed paper and store overnight before slicing.