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Banana Bread

Author
JWU College of Culinary Arts

Yield
10 lbs., 4.3 oz. (4,667 grams)

Recipe ID
P00242

Ingredients
US standard
Metric
Flour, bread
2 lbs., 5 oz.
1,058 g
Baking powder
2 oz.
56 g
Salt
.3 oz.
9 g
Eggs, whole
1 lb., 5 oz.
595 g
Bananas, very ripe, mashed
3 lbs., 5 oz.
1,502 g
Butter, unsalted
1 lb.
454 g
Sugar, granulated
1 lb., 9 oz.
709 g
Walnuts, chopped
10 oz.
284 g
Preparation
  1. Gather all ingredients and equipment.
  2. Scale ingredients.
  3. Sift together flour, baking powder, and salt. Set aside.
  4. Combine eggs and bananas and blend together. Set aside.
  5. Cream the butter and sugar in a stationary mixer fitted with a paddle until light and fluffy. Use second speed in a mixer with three speeds or third speed in a mixer with four speeds.
  6. Add dry ingredients in thirds, alternating with wet ingredients, and mix on first speed until each addition is just incorporated. Scrape the bowl and paddle between each addition, and do not overmix.
  7. Gently fold in the walnuts.
  8. Spray loaf pans with pan release spray.
  9. Fill loaf pans with 2 lbs. (907 g) batter.
  10. Bake in a convection oven at 330°F (165°C) for 50 to 60 minutes.