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Banana Bread
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 030 00
BANANA BREAD
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
258 cal
33 g
6g
12 g
37 mg
140 mg
64 mg
Ingredient
Weight
Measure
Issue
SHORTENING
1 lbs
1-1/8 cup
SUGAR,GRANULATED
2-2/3 lbs
1 qts 2 cup
EGGS,WHOLE,FROZEN
1-7/8 lbs
3-1/2 cup
APPLESAUCE,CANNED,SWEETENED
1 cup
BANANA,FRESH,MASHED
5-1/4 lbs
2 qts 2-5/8 cup
8-1/8 lbs
NUTS,UNSALTED,CHOPPED,COARSELY
2-5/8 lbs
2 qts
FLOUR,WHEAT,GENERAL PURPOSE
3-7/8 lbs
3 qts 2 cup
BAKING POWDER
2-2/3 oz
1/4 cup 2 tbsp
SALT
3/8 oz
1/3 tsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Cream shortening and sugar in mixer bowl at medium speed 2 minutes until light and fluffy.
2
Add eggs and applesauce to mixture. Mix at medium speed 1 minute.
3
Add bananas and nuts to egg mixture. Mix at medium speed 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. Continue beating 1/2 minute longer or until blended.
DO NOT OVER MIX.
6 Lightly spray each pan with non-stick cooking spray. Pour about 2 quarts of batter into each sprayed and floured loaf pan. Spread
batter evenly.
7 Using a convection oven, bake at 325 F. for 70 to 75 minutes or until done on low fan, open vent.
8 Let bread cool in pans 5 minutes; then remove from pan and place on wire rack to cool completely. To enhance flavor and
moistness, product may be prepared in advance. CCP: Refrigerate at 41 F. or lower overnight.



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Banana Bread

Yield: 100 Portion: 1 Slice
Calories: 258 cal
Carbohydrates: 33 g
Protein: 6g
Fat: 12 g
Cholesterol: 37 mg
Sodium: 140 mg
Calcium: 64 mg

Ingredient Weight Measure Issue
SHORTENING 1 lbs 1-1/8 cup
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
EGGS,WHOLE,FROZEN 1-7/8 lbs 3-1/2 cup
APPLESAUCE,CANNED,SWEETENED 1 cup
BANANA,FRESH,MASHED 5-1/4 lbs 2 qts 2-5/8 cup 8-1/8 lbs
NUTS,UNSALTED,CHOPPED,COARSELY 2-5/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 3-7/8 lbs 3 qts 2 cup
BAKING POWDER 2-2/3 oz 1/4 cup 2 tbsp
SALT 3/8 oz 1/3 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Cream shortening and sugar in mixer bowl at medium speed 2 minutes until light and fluffy.
2
Add eggs and applesauce to mixture. Mix at medium speed 1 minute.
3
Add bananas and nuts to egg mixture. Mix at medium speed 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. Continue beating 1/2 minute longer or until blended.
DO NOT OVER MIX.
6 Lightly spray each pan with non-stick cooking spray. Pour about 2 quarts of batter into each sprayed and floured loaf pan. Spread
batter evenly.
7 Using a convection oven, bake at 325 F. for 70 to 75 minutes or until done on low fan, open vent.
8 Let bread cool in pans 5 minutes; then remove from pan and place on wire rack to cool completely. To enhance flavor and
moistness, product may be prepared in advance. CCP: Refrigerate at 41 F. or lower overnight.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/banana_bread.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence