Not-Your-Grandmas-Banana-Bread-350x350

Not Your Grandma’s Banana Bread

"Growing up with "Grandma Mac" meant we always had delicious desserts and pastries around. Adding dark California Raisins allowed me to create a sweeter product to a once cake-like bread without using too much sugar."

FORMULA

Size: 4"L x 2"W x 3"H | # Loaves that can be made from 5 lbs flour: 18 | Production Time: 5 hours | % of California Raisin Product to dry flour weight: 55%
PRE-FERMENT MAIN DOUGH TOTAL FORMULA
INGREDIENTS American oz Metric g/mL Baker's % American oz Metric g/mL Baker's % American oz Metric g/mL Baker's %
Bread Flour 11.9 oz 340 g 15.01% 3 lbs 1360 g 60.04% 3 lbs, 12 oz 1700 g 75.06%
Whole Wheat Flour 1 lb, 4 oz 565 g 24.95% 1 lb, 4 oz 565 g 24.95%
Yeast 0.9 oz 25 g 1.10% 0.03 oz 1 g 0.04% 0.93 oz 25 g 1.10%
Water 7.1 oz 200 mL 8.83% 13.6 oz 385 mL 17.00% 20.7 oz 985 mL 43.49%
Whole Egg 8 oz 225 mL 9.93% 8 oz 225 mL 9.93%
Banana Puree 2 lbs 910 g 40.18% 2 lbs 910 g 40.18%
Banana Paste 2.7 oz 80 g 3.53% 2.7 oz 80 g 3.53%
Salt 1.3 oz 35 g 1.55% 1.3 oz 35 g 1.55%
Butter 6.8 oz 190 g 8.39% 6.8 oz 190 g 8.39%
Dark Brown Sugar 8.1 oz 230 g 10.15% 8.1 oz 230 g 10.15%
Nutmeg 0.2 oz 5 g 0.22% 0.2 oz 5 g 0.22%
Walnut 1 lb, 4 oz 565 g 24.95% 1 lb, 4 oz 565 g 24.95%
California Natural Raisins 2 lbs, 12 oz 1250 g 55.19% 2 lbs, 12 oz 1250 g 55.19%
TOTALS 1 lb, 3.9 oz 565 g 24.94% 9 lbs, 12.73 oz 5801 g 256.12% 14 lbs, 0.73 oz 6765 g 298.69%

PROCEDURE

PRE-FERMENT
Mixing Time 3-5 Minutes on first speed
Dough Temp 26oC
Fermentation Time 1.5 Hours
Fermentation Temp Room Temperature (approx. 23oC -24oC)
FINAL DOUGH
Mixing Time 15 Minutes
Mixing Speed First and Second Speed
Dough Temp 23oC-25oC
Fermentation Time 45-50 Minutes
Fermentation Temp 28oC
Dividing Weight 350 g
Resting Time 15 Minutes
Make Up Log shape in 4″ x 2″ loaf pan
Proofing Time 1.5-2 Hours
Proofing Temp 29oC
Proofing Humidity 85%
Type of Oven Convection (vent closed)
Baking Temp 160oC
Baking Time 25-30 Minutes
Finished Product Weight 335 g
Additional Procedures

Toast walnuts at 375oF for 5 minutes, let cool. Toss raisins in pastry flour until well coated. Combine sponge with flours, remaining yeast, egg, puree, paste, salt, butter, sugar, spices and 1/2 water. Mix 5 minutes on first speed. Mix 7 minutes on second speed, add walnuts and raisins on first speed mixing for 3 minutes. Before baking, brush with egg wash, top with turbinado sugar, score the length of loaf.

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