| INGREDIENTS | POUNDS | OUNCES | PERCENTAGE | | all purpose flour | 4 | 14 | 33.82 | | granulated sugar | 1 | 7 | 9.97 | | baking powder | -- | 2 5/8 | .44 | | salt | -- | 1 | .44 | | ripe bananas, 1/2" slices* | 1 | 8 | 10.41 | | Oregon hazelnut butter | -- | 13 | 5.63 | | milk | 1 | 4 | 8.67 | | whole egg | l | 9 | 10.84 | | maple syrup | 1 | 4 | 8.67 | | | maple flavoring | -- | 2 3/4 | 1.19 | | vanilla extract | -- | 1 1/4 | .55 | | Orgon hazelnuts, medium diced | 1 | 4 | 8.67 | | TOTAL | 14 | 6 5/8 | 100.00 |
*canned, pureed bananas may be substituted
METHOD
1. Place flour, sugar, baking powder, and salt into a 20-quart bowl fit with a flat paddle. Mix on speed 1 for 1 minute. 2. Add sliced bananas and hazelnut butter into bowl. Mix on speed 1 for 1 1/2-2 minutes. Scrape bowl. 3. Preblend milk, eggs, syrup and flavorings. Pour into bowl all at once. 4. Mix on speed1 about 30seconds or until dries are just moistened. DO NOT overmix. Scrape down bowl. 5. Blend in hazelnuts. 6. Deposit 1 lb. of batter into a greased 8" x 4" x 3" loaf pan. 7. Bake at 350 degreeds F for 40 - 45 minutes. YIELD: 14 l-lb. loaves.
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