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Suggest a better descriptionPAN: 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 From the
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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