Caramel Banana Walnut Bread Formulation

Here is a wonderful formulation for banana walnut bread. The use of brown sugar and molasses in this bread not only extends the shelf life because of the hygroscopic sugars that naturally absorb moisture from the air, but these sugars also impart a caramel flavor to baked goods. You read that right. Caramel banana bread. It is genius! We use a generous amount of walnuts in our bread, but they can easily be replaced with chocolate chips, pistachios, or pecans. This formulation makes ten loaves. Following the professional formulation, there is a home baker’s version that will make just two.

Procedure:

• Sift the flour, baking soda, and salt into a large bowl, set aside.
  Lightly brush 10 9 by 5 by 3-inch loaf pan with butter or non-stick cooking spray—Preheat the oven to 350°F.
• In a 20-quart standing mixer fitted with the paddle attachment, cream the butter and sugar until light. Gradually pour the eggs into the butter while mixing until incorporated.
  Add the molasses and vanilla.
• Add the bananas and mix on medium speed for 3 minutes. Turn off the mixer, scrape the sides of the bowl to ensure even mixing. Add the flour and nuts. Mix on the lowest speed for 2 minutes. Remove the bowl from the mixer.
• Divide the batter evenly between the prepared pan by scaling 1 lb 14 oz batter per loaf (870 grams).
• Lightly mist the top of the loaf/batter with oil and “score” with a knife. Sprinkle with additional nuts for garnish if desired.
• Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean and internal temperature is over 180°F. Cool the bread in the pan on a wire rack for 5 minutes.
• Turn the bread out of the pan and let cool completely on the shelf. Wrap in plastic wrap.

Caramel Banana Walnut Bread

2 ½ cups Panhandle Milling Organic All-purpose flour
2 tsp baking soda
1 tsp salt
4 large eggs
2 tsp. vanilla extract
1 cup unsalted butter, softened
1 ½ cup brown sugar
¼ cup molasses or honey
4 very ripe bananas, peeled and mashed with a fork (about 2 cups)
1 cup toasted walnut pieces

Directions:

• Sift the flour, baking soda, and salt into a medium bowl, set aside.
  Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.
  Lightly brush 2 9 by 5 by 3-inch loaf pan with butter or non-stick cooking spray. Preheat the oven to 350°F.
• In a standing mixer fitted with the paddle attachment, cream the butter and sugar until light. Gradually pour the egg mixture into the butter while mixing until incorporated.
  Add the bananas and mix for 2 minutes.
• Scrape down the sides of the bowl with a rubber spatula to be sure the mixture is even. Add the flour and eggs and mix for 1 minute more.
• Divide the batter evenly between the prepared pan. Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the shelf. Wrap in plastic wrap.