Lady Ellen Gluten Free WG AP Flour (1/50 LB)
Westco Van Bourbon (1/1 GAL)
BakeSense Sodium Bicarbonate (1/50 LB)
BakeSense Baking Powder (1/10 LB)
Scale and Mix
Cream 4 ¾ LB softened butter with 5 ¼ LB granulated sugar at medium speed for 5 minutes. Add 1 ¼ LB whole eggs and 3 oz. Westco Van Bourbon. Mix at medium speed for 3 minutes. Blend 5 LB Lady Ellen Gluten Free Whole Grain All-Purpose Flour with ¾ oz. BakeSense Baking Soda and 1 oz. BakeSense Baking Powder. Add to the bowl and mix on low speed until combined. Add 4 ¼ LB mashed bananas, 1 ¼ LB sour cream and 1 ¼ LB walnuts into the mix. Mix on low until combined.
Pour 1 LB 6 oz. of batter into a well-greased 2.5” x 3” pan.
Bake 45 minutes at 325°F with 10 seconds steam in a convection oven. Remove from loaf pans while still hot. Let cool down completely.
Note: Sweetness will vary depending on ripeness of bananas.
Approx. Yield: 13 loaves
Formulation courtesy of BakeMark