I use this recipe at work,(in a bakery). So, it makes a lot! Good for institutional use or when a large amount is needed; and ample room is available. Wait till the banana's are almost rotten for the best taste. They'll be gross but tasty. Slowly save them up in your freezer till you have enough; or check with your grocery store for overripe ones.
My Private Note
Units: US | Metric
- 1In a 20 quart mixer with a paddle:.
- 2Cream the banana's and sugar till well blended.
- 3Slowly add the oil mixing the whole time on 2nd speed.
- 4Cream three minutes.
- 5Slowly add the eggs while continuing to mix on 2nd speed.
- 6Scrape bowl sides after eggs are added; and continue mixing for 3 more minutes.
- 7Add vanilla.
- 8Turn off mixer.
- 9Reduce speed to 1st speed,and add dry ingredients.
- 10Mix just till batter begins to get moist.
- 11Turn mixer off and scrape sides down again.
- 12Continue mixing on 1st just till evenly mixed.
- 13DO NOT OVERMIX AS BREAD CAN BECOME TOUGH.
- 14Grease 24- 1 pound loaf pans, or 12- 2 pound pans.
- 15Scale 1 pounds with 11 ounces batter, or 2 pound pans with 22 ounces (1 pound 6 ounces).
- 16Bake in 400 degree oven about 25-35 minutes, or till no longer liquid in center.
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Nutritional Facts for Bake Sale Banana Bread
Serving Size: 1 (7273 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2236.3
- Calories from Fat 885
- Total Fat 98.4 g
- Saturated Fat 13.8 g
- Cholesterol 232.6 mg
- Sodium 309.9 mg
- Total Carbohydrate 319.9 g
- Dietary Fiber 10.0 g
- Sugars 183.3 g
- Protein 24.6 g