Title: Banana Bread
Categories:
Yield: 100 Servings

19 EGGS SHELL
8 lb BANANAS FRESH
3 1/2 lb FLOUR GEN PURPOSE 10LB
2 lb NUTS MIX SHELL #10
2 3/4 lb SUGAR; GRANULATED 10 LB
1 lb SHORTENING; 3LB
2 1/2 oz BAKING POWDER
2 ts SALT TABLE 5LB

PAN: 16 BY 4 1/2 BY 4 1/4-INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN

1. CREAM SHORTENING AND SUGAR IN MIXER BOWL AT MEDIUM SPEED UNTIL LIGHT
AND FLUFFY.

2. ADD EGGS AND CONTINUE BEATING AT MEDIUM SPEED 1 MINUTE.

3. ADD BANANAS AND NUTS TO EGG MIXTURE. MIX UNTIL BLENDED.
4 SIFT TOGETHER FLOUR, BAKING POWDER AND SALT.

5. 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 OVER BEAT.

6. POUR ABOUT 4 LB 12 OZ (2 QT) BATTER INTO EACH WELL-GREASED PAN.

7. BAKE 80 TO 85 MINUTES OR UNTIL DONE.

8. COOL THOROUGHLY; WRAP IN WAXED PAPER AND STORE OVERNIGHT BEFORE
SLICING.

9. CUT 25 SLICES (5/8 INCH THICK) PER LOAF.

NOTE: 1. IN STEP 2, 9 1/2 OZ (2 1/3 CUPS) CANNED DEHYDRATED EGG MIX
COMBINED WITH 2 7/8 CUPS WATER MAY BE USED.

NOTE: 2. IN STEP 3, 12 LB 5 OZ FRESH BANANAS A.P. (37 BANANAS) WILL
YIELD 8 LB PEELED, MASHED BANANAS.

NOTE: 3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 70 TO
75 MINUTES OR UNTIL DONE ON LOW FAN WITH OPEN VENT.

Recipe Number: D03000

SERVING SIZE: 1 SLICE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.