 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I use this recipe at work,(in a bakery). So, it makes a lot! Good for institutional use or when a large amount is needed; and ample room is available. Wait till the banana's are almost rotten for the best taste. They'll be gross but tasty. Slowly save them up in your freezer till you have enough; or check with your grocery store for overripe ones. Ingredients:
10 cups granulated sugar |
10 cups overripe bananas |
5 cups vegetable oil |
15 whole eggs |
15 cups bread flour |
2 ounces ground cinnamon |
2 ounces vanilla extract |
2 1/2 tablespoons baking powder |
Directions:
1. In a 20 quart mixer with a paddle:.
2. Cream the banana's and sugar till well blended.
3. Slowly add the oil mixing the whole time on 2nd speed.
4. Cream three minutes.
5. Slowly add the eggs while continuing to mix on 2nd speed.
6. Scrape bowl sides after eggs are added; and continue mixing for 3 more minutes.
7. Add vanilla.
8. Turn off mixer.
9. Reduce speed to 1st speed,and add dry ingredients.
10. Mix just till batter begins to get moist.
11. Turn mixer off and scrape sides down again.
12. Continue mixing on 1st just till evenly mixed.
13. DO NOT OVERMIX AS BREAD CAN BECOME TOUGH.
14. Grease 24- 1 pound loaf pans, or 12- 2 pound pans.
15. Scale 1 pounds with 11 ounces batter, or 2 pound pans with 22 ounces (1 pound 6 ounces).
16. Bake in 400 degree oven about 25-35 minutes, or till no longer liquid in center.
|
|