Banana Cake
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
2 c WATER
2 c WATER
3 3/4 lb BANANAS FRESH
10 lb CAKE MIX YELLOW #10
8 oz SALAD OIL; 1 GAL
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
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