Banana Cake G.Desserts (Cakes, Filling, and Frostings) No.005
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 3LB 4OZ| 3.25 Qrt | 1. Sift together flour, baking |
|Baking Powder | 2OZ| 4.67 Tbsp| powder, baking soda, salt, and |
|Baking Soda, Bags | | 2.25 Tspn| milk. Set aside for Step 4. |
|Salt | | 2.25 Tspn| |
|Milk, Non Fat, Dry, | 2OZ| 4.67 Tbsp| |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Bananas | 3LB 12OZ|15.00 EA | 2. Beat bananas in mixer bowl at |
|Sugar, Extra Fine Gr| 3LB 4OZ| 7.50 Cup | high speed until smooth. |
|anulated | | | 3. Add sugar and shortening; beat |
|Shortening, Emulsifi| 1LB 12OZ| 1.00 Qrt | at medium speed until light |
|ed | | | and fluffy. |
|--------------------|----------|----------|-----------------------------------|
| | | | 4. Add dry ingredients gradually |
| | | | while beating at low speed; |
| | | | continue to beat at low speed |
| | | | 1 min or until blended.Scrape |
| | | | bowl; beat 2 min low speed. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | 5. Combine eggs, water, and van- |
|Fresh | | | illa; add slowly to mixture; |
|Cold Water | 14OZ| 1.75 Cup | beat at low speed until blend- |
|Vanilla Extract | 2OZ| 3.00 Tbsp| ed. Beat at medium speed 3 |
| | | | minutes |
| | | | 6. Pour 1 gal (about 7 lb 3 oz) |
| | | | batter into each greased and |
| | | | floured pan. |
| | | | 7. Bake 25 minutes or until done. |
| | | | 8. Cool; frost if desired. Cut 6 |
| | | | by 9. |
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NOTE: 1. In Step 2, 5 lb 12 0z bananas A.P. will yield 3 lb 12 oz
peeled bananas. Bananas must be fully ripened.
2. Other pan sizes may be used. See Recipe Card G-G-4.