This banana bread recipe is perfect for small restaurants and cafes looking to utilize ripe bananas effectively. Made in bulk, it offers a delicious treat that can be sliced for quick service or served as a whole loaf, all while keeping costs low. Prep 15 min · Cook 60 min · Total 75 min · Serves 20 · Beginner Ingredients 5 lbs ripe bananas (preferably overripe for sweetness) 10 cups all-purpose flour (bulk size recommended) 3 cups granulated sugar (can adjust for sweetness preference) 10 large eggs (large eggs preferred) 2 tbsp baking soda (ensure freshness for best rise) 2 tsp salt (helps enhance flavor) 2 tbsp vanilla extract (for added flavor) 2 cups butter (melted; can substitute with oil) Instructions Preheat the oven to 350°F (175°C). Grease and flour 4 standard loaf pans. In a large mixing bowl, mash the ripe bananas until smooth. Stir in melted butter. Mix in sugar, eggs, and vanilla until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Pour the batter evenly into prepared loaf pans. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. (60 min) Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. (10 min) Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
