Banana Bread (25 servings)

 

• 3 1/4 cups Whole-wheat flour
• 1 1/4 cups Sugar
• 2 Tablespoons Instant non-fat dry milk
• 2 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon Ground nutmeg
• 1/2 teaspoon Salt
• 3 1/2 oz. Frozen whole eggs, thawed
• 2/3 cup Water
• 1 teaspoon Vanilla extract
• 1/2 cup Vegetable shortening
• 1 1/2 cups mashed bananas
• (Optional) 3/4 cup Chopped walnuts
• (Optional) 1/2 cup Sweetened coconut, shredded

1. Place flour, sugar, instant dry milk, baking powder, baking soda, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside. 
2. Combine eggs, water, and vanilla in a large bowl. Stir well. 
3. Add shortening and egg mixture to dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. 
4. Add mashed bananas. Add walnuts (optional). Blend for 30 seconds on low speed. 
5. Beat for 1 minute on medium speed. Batter will be lumpy. DO NOT OVERMIX. Pour batter into a half steam table pan (12" x 10" x 2½") lightly coated with pan-release spray. 
6. (Optional) Sprinkle coconut flakes on top of banana mixture before baking. 
7. Bake until golden brown: Conventional oven: 350 °F for 35–45 minutes. Convection oven: 300 °F for 25–35 minutes.
8. Cut each pan 5 x 5 (25 pieces per pan).