| HOT FOOD PRODUCTION | ||||||
| # | ||||||
| Sunday, October 11, 2026 | Cook: | John C. | ||||
| BANANA BREAD | ||||||
| LIST OF INGREDIENTS | ||||||
| DESCRIPTION OF INGREDIENTS | QTY | UNIT | CONTAINER LABEL | |||
| 3 medium ripe bananas (the riper, the better) | 3 | PIEC | BANANA BREAD | |||
| 1/3 cup unsalted butter (melted or very soft) | 1/3 | CUP | ||||
| 3/4 cup granulated sugar | 3/4 | CUP | MADE | EXPIRES | ||
| 1 large egg | 1 | PIEC | 10/11 | 10/17 | ||
| 1 teaspoon vanilla extract | 1 | TSP | ||||
| 1 teaspoon baking soda | 1 | TSP | ||||
| Pinch of salt | 1 | PINCH | ||||
| 1 1/2 cups all-purpose flour | 1 1/2 | CUP | ||||
| KITCHEN, EQUIPMENT, COOKING PANS AND UTENSILES | ||||||
| DIRECTIONS | ||||||
| Preheat Your Oven & Prepare
the Pan Preheat to 350 F (175 C). Grease a standard loaf pan (8 5 inch) with butter or nonstick spray, or line with parchment for easy removal. Make the Banana Mixture: Peel bananas and thoroughly mash in a medium mixing bowl until mostly smooth. Small lumps are welcome for added texture. Mix the Wet Ingredients Pour the melted (or softened) butter into the mashed bananas. Stir until combined. Add sugar, egg, and vanilla extract. Mix well. Incorporate Dry Ingredients Sprinkle baking soda and salt over the wet mixture. Stir briefly, then add flour. Fold gently with a spatula until just combined do not overmix! Overmixing can lead to a tougher loaf. Transfer batter into the prepared loaf pan. Bake for 50 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. |
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| SERVING | ||||||
| Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Slice and enjoy warm or at room temperature. | ||||||
| NOTICE: Food Cooling Process may not extend beyond 6 hours from 70 F to 40 F. | ||||||
| Step-by-Step Cooling &
Refrigeration Process Pan Cooling (10 15 minutes): Let the loaf sit in the hot pan right out of the oven so the structure sets and is easy to remove without breaking. Run a knife around the edges and invert it gently onto a plate or board. Rack Cooling (1 2 hours): Move the bread to a wire cooling rack so air circulates underneath. Wait until the center is completely cool to room temperature. Wrap for the Fridge: Once completely cold, wrap the loaf tightly in plastic wrap, aluminum foil, or place it inside a zip-top bag. Add Moisture Control (Optional): Line the bottom and top of an airtight container with a paper towel or kitchen towel to absorb excess moisture before sealing the fridge container. Refrigerate: Stored this way on a fridge shelf, the banana bread will keep for up to 7 to 10 days (though the cold air may make the texture slightly denser or drier than room temperature). |
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| TIME/TEMPERATURE RECORD | ||||||
| FUNCTION DESCRIPTION | TIME HH:MM | TIME LAPS HH:MM |
TEMPERATURE | METHOD | ||
| Pre-Heating Time/ To Temperature | ||||||
| Prep Ingredients Start Time | 0:00 | Cooking | ||||
| Cooking Start Time/Temperature | 0:00 | Time | ||||
| Check Cooking Temperature Time/Temperature | 0:00 | 0:00 | ||||
| Cooking Simering Time/Temperature | 0:00 | |||||
| Sitanding Start Time/Temperature | 0:00 | |||||
| Cooling Start Time/Temperature | 0:00 | 0 F | Ice-Bath | |||
| Check Cooling Temperature Time/Temperature | 0:00 | TIME | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | 0:00 | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | |||||
| Check Cooling Temperature Time/Temperature | 0:00 | Food | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | Temperature | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | 0 F | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | |||||
| Check Cooling Temperature Time/Temperature | 0:00 | |||||
| Pour into Storage Container | 0:00 | |||||
| Cold Storage Time/Temperature | 0:00 | |||||