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).

🍎FRUIT BREAD, LARGE FAMILY STYLE (Banana, Applesauce, Pumpkin or Blueberry

5 cups apple sauce and mashed bananas, just use what mashed banana you have and the rest in applesauce (or all banana or all applesauce or pumpkin puree or blueberries)
1 cup of oil
5 eggs
5 tsp vanilla
2 cups milk
5 tsp baking soda
2 tsp salt
1 Tab. Cinnamon (and/or  1 tea. nutmeg for blueberry bread)
3 cups white sugar
2 cups brown sugar
7 cups all purpose flour

Combined your dry ingredients in one bowl and mix well.
Add your wet ingredients in another bowl and blend together.
Join your dry and wet ingredients together and mix on medium speed.
They will raise quite a bit, so fill baking dishes 1/2 full with your fruit bread mixture. I can fill a small aluminum loaf pan, a regular loaf pan and 3-9x 13 inch pans.
Place filled baking dishes in preheated oven at 350 for 45-minutes to 1-hour.
Oven times may vary.

Freezing Directions:
Let your loaves fully cool.
Place in gallon size freezer bags (for 9×13 size pans we cut in thirds placing each half in its own freezer bag), removing as much air as possible.
Freeze for up to 2-3 months.

Serving From Frozen
Place in refrigerator the night before needed or defrost using your microwaves defrost setting.