|Sugar||21||8||Combine in an 80-qt. mixing bowl. Using a paddle attachment, cream together on 2nd speed of 4-speed mixer for 10-15 minutes. Scrape down.|
|Eggs||11||8||Add slowly. Mix at 2nd speed until well blended.|
|Lemon juice||Add. Mix at 1st speed until combined.|
|Salt||3||Combine and add to above. Mix at 1st speed until blended.|
|Bananas, mashed||40||Add. Mix at 1st speed until well blended. Scrape down well at least 2-3 times during mixing process.|
|Walnuts, medium size||6||Add. Mix at 1st speed until combined.|
|Total approx. wt.||117||10|
Instructions: Scale about 4 Ibs. 4 ozs. of batter into greased and floured or parchment-lined 16-in. long loaf pans. Bake at 350°F in a convection oven until done, about 1 hour and 15 minutes. Yields about 27 large 4 lb. loaves.
Note: For smaller loaves, scale about 1 lb. 2 ozs. batter into small loaf pans. Bake at 360°F in a convection oven for 30 minutes, then lower temperature to 350°F and bake for an additional 20-25 minutes. Yields about 100 small loaves.