Recipe Name BANANA BREAD Submitted by jgouker Recipe Description S00690 Quantity 100 Quantity Unit 3 OZ SLICES Prep Time (minutes) 20 Cook Time (minutes) 60 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 24 medium (7 bananas 10 Usda default (100 gm - 4 oz) Eggs, scrambled, frozen mixture 192 ounces yellow cake mix 2 cups soybean oil 2 ounces Fort McCoy : Non-stick Cooking spray Steps Sequence Step 1 PAN: 16 BY 4.5 BY 4 1/8 INCH LOAF-TYPE ("SHOTGUN PAN") PAN TEMPERATURE: 325 F. OVEN 25 SERVINGS PER PAN PREPARATION INSTRUCTIONS: PEEL BANANAS AS CLOSE TO STEP 1 AS POSSIBLE. BANANAS MUST BE FULLY RIPENED. 1. BEAT BANANAS IN MIXER BOWL AT HIGH SPEED ABOUT 1 MINUTE UNTIL MUSH. 2. ADD EGGS, CAKE MIX, AND OIL. BEAT AT LOW SPEED 3 MINUTES. SCRAPE DOWN BOWL. 3. DIVIDE BATTER INTO 4 PANS. 4. USING A CONVECTION OVEN, BAKE AT 325 F. FOR 30-35 MINUTES WITH 2" PANS OR 45-55 MINUTES WITHA A 4" PAN, LOW FAN, OPEN VENT. 5. 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: IF PREPARED IN ADVANCE, STORE IN REFRIGERATOR AT 41 DEGREES OR LOWER OVERNIGHT.