| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
c |
WATER |
| 2 |
c |
WATER |
| 3 3/4 |
lb |
BANANAS FRESH |
| 10 |
lb |
CAKE MIX YELLOW #10 |
| 8 |
oz |
SALAD OIL; 1 GAL |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. BEAT BANANAS IN MIXER BOWL AT HIGH SPEED UNTIL SMOOTH.
2. ADD CAKE MIX, BOTH SODA POUCHES, SALAD OIL AND WATER TO BANANAS. BEAT
AT LOW SPEED 3 MINUTES. SCRAPE DOWN BOWL.
3. ADD WATER GRADUALLY WHILE MIXING AT LOW SPEED, ABOUT 1 MINUTE. SCRAPE
DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4. POUR 4 1/4 QT (ABOUT 8 LB 1 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.
5. BAKE 45 TO 50 MINUTES OR UNTIL DONE.
6. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. IN STEP 1, 5 LB 8 OZ BANANAS A.P. WILL YIELD 3 LB 12 OZ BANANAS.
BANANAS MUST BE FULLY RIPENED.
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35-40
MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
Recipe Number: G00600
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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