Banana Nut Bread made with “JIFFY” Crème Cake Base Mix is repeatable, easy to prepare, and tastes just like homemade. Bake ahead, freeze, thaw, and serve.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Crème Cake Base Mix | 2½ lb | 5 lb |
| All-Purpose Flour | 1 cup (4.2 oz) | 2 cups (8.5 oz) |
| Banana, mashed | 2⅔ cups (21.4 oz) | 5⅓ cups (42.7 oz) |
| Vanilla | 1 tsp | 2 tsp |
| Cold Water | 2 Tbsp (1 oz) | ¼ cup (2 oz) |
| Nuts, chopped | 2 cups (8 oz) | 4 cups (15.9 oz) |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 5 | Blend on low speed* for 1 – 2 minutes more until all ingredients are incorporated. |
| 2 | Add Crème Cake Base Mix and flour into mixer bowl. | 6 | Scale into greased or paper-lined pan. |
| 3 | Blend on low speed* for 30 seconds. | 7 | Bake according to directions below. |
| 4 | Add banana, vanilla, cold water and nuts into the mixer bowl. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| 9″ x 5″ Loaf Pan | 21 oz | 300°F for 50 – 55 minutes |
350°F for 35 – 40 minutes |
8 |
| Jumbo Muffin | #8 Scoop (5.4 oz) | 300°F for 20 – 25 minutes |
350°F for 25 – 30 minutes |
32 |
| Standard Muffin | #20 Scoop (2.25 oz) | 300°F for 17 – 22 minutes |
350°F for 15 – 20 minutes |
74 |
| Baking time may vary depending on the oven and the oven load. |
| *Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
