Recipe
Sorghum Whole Grain Banana Bread
https://www.sorghumcheckoff.com/recipes/sorghum-whole-grain-banana-bread/
| Ingredients | 25 servings | 50 servings | 75 Servings | 100 Servings |
| Sorghum Flour | 12 ounce(s) | 1.5 pound(s) | 2.25 pound(s) | 3 pound(s) |
| Banana, Raw | 10 or 3lbs (mashed) | 20 or 6lbs (mashed) | 30 or 9lbs (mashed) | 40 or 12lbs (mashed) |
| Brown Sugar | 1 pint(s)+2oz. | 1 quart(s)+4oz. | 1 quart(s)+ 23/4c. | 2 quart(s)+1c. |
| Honey | 3 fluid ounce(s) | 6 fluid ounce(s) | 1 cup(s)+1 fluid oz. | 11/2cup(s) |
| Egg,Raw,Large | 4 item(s) | 8 item(s) | 12 item(s) | 16 item(s) |
| Oil,Canola | 1 cup(s) | 1 pint(s) | 1 pint(s)+ 1c. | 1 quart(s) |
| VanillaExtract | 1.5 tablespoon(s) | 1.5 fluid ounce(s) | 2.25 fluid ounce(s) | 3 fluid ounce(s) |
| Baking Powder | 2 teaspoon(s) | 4 teaspoon(s) | 2 tablespoon(s) | 3 tablespoon(s) |
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Ingredients
- See above table for scaled ingredient requirements
Instructions
- Peel the bananas and mash them. This can be accomplished in a mixing machine with a wire whip.
- Sift the dry ingredients together and then add all the ingredients to the bananas and mix thoroughly.
- Flour loaf pans and divide the banana bread mix between the loaf pans.
- Bake at 350 degrees for about 40 to 45 minutes or until a tooth pick inserted in the center comes out clean.
- This item is better a little overdone than underdone. The banana bread should be made a day ahead of serving. It will stay moist for three or four days.
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