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Banana Nut Bread/Muffins

Author
JWU College of Culinary Arts

Yield
6 pounds, 3 5/8 ounces (2.83 kilogams)

Serving Size
4, 1 pound 6 ounce (460 gram) loaves

Recipe ID
C00668

Ingredients
US standard
Metric
Sugar, granulated
1 pound, 4 ounces
566 grams
Shortening, high-ratio
6 ounces
170 grams
Baking soda-sifted
½ ounce
14 grams
Lemon powder
½ ounce
14 grams
Salt
1/8 ounce
3.4 grams
Bananas, fresh or canned, mashed
8 ounces
225 grams
Eggs, whole
2 ounces
60 milliliters
Water, cold
1 pound, 8 ounces
711 milliliters
Flour, bread, sifted
1 pound
454 grams
Flour, cake, sifted
1 pound
454 grams
Baking powder, sifted
½ ounce
14 grams
Nuts, finely chopped
4 ounces
115 grams
Compound, banana
2 ounces
60 milliliters
Preparation
  1. Gather all the ingredients and equipment.
  2. Place the granulated sugar, shortening, baking soda, lemon powder and salt in a bowl; paddle for 2 minutes.
  3. Add the bananas and eggs to the mixture in the bowl; cream for an additional minute.
  4. Add one-third the amount of the water and mix at low speed.
  5. Sift together the flours and baking powder.
  6. Add the sifted ingredients to the mixture in two stages. Mix at low speed.
  7. Add one-third of the water and mix only until everything is incorporated. Do not over mix.
  8. Scrape the bowl well.
  9. Add the chopped nuts and banana compound.
  10. Add the remaining one-third of water; mix until incorporated.
  11. Scale at 1 pound, 6 ounces (460 grams) for small loaves or 2 pounds, 8 ounces (1.1 kilograms) for large loaf pans.
  12. Bake at 375°F (190°C) until the loaves are light brow overall and firm in the center.
  13. Cool.
  14. Remove from the pans.