3 pounds whole grain sorghum flour
12 pounds mashed ripe, fresh bananas
79 ounces brown sugar
1½ cups honey
16 large eggs
32 fluid ounces canola oil
3 fluid ounces vanilla extract
3 tablespoons baking powder


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 toothpick 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.


Formulation courtesy of Chef Ray Potter, CEC, AAC