Sorghum Whole Grain Banana Bread

 

Ingredients

25 servings

50 servings

75 Servings

100 Servings

Sorghumflour,whole-grain(NuLifeMarket)

12.000ounce(s)

1.500pound(s)

2.250pound(s)

3.000pound(s)

Banana,Ripe,Fresh

10.000item(s)or3lbs(mashed)

20.000item(s)or6lbs(mashed)

30.000item(s)or9lbs(mashed)

40.000item(s)or12lbs(mashed)

Sugar,Brown

1.000pint(s)+2oz.

1.000quart(s)+4oz.

1.000quart(s)+ 23/4c.

2.000quart(s)+1c.

Honey

3.000fluidounce(s)

6.000fluidounce(s)

1.000cup(s)+1fluidoz.

11/2cup(s)

Egg,Raw,Large

4.000item(s)

8.000item(s)

12.000item(s)

16.000item(s)

Oil,Canola

1.000cup(s)

1.000pint(s)

1.000pint(s)+ 1c.

1.000quart(s)

VanillaExtract

1.500tablespoon(s)

1.500fluidounce(s)

2.250fluidounce(s)

3.000fluidounce(s)

BakingPowder,DoubleActingwithPhosphate

2.000teaspoon(s)

4.000teaspoon(s)

2.000tablespoon(s)

3.000tablespoon(s)

This recipe is a perfect outlet for ripe bananas. It is also very forgiving for those who are not exact in measuring ingredients! We have also prepared this recipe adding toasted coconut which tasted great. Bake the banana bread one day head of serving.

  1. Peel the bananas and mash them. This can be accomplished in a mixing machine with a wire whip.
  2. Sift the dry ingredients together and then add all the ingredients to the bananas and mix thoroughly.
  3. Flour loaf pans and divide the banana bread mix between the loaf pans.
  4. Bake at 350 degrees for about 40 to 45 minutes or until a tooth pick inserted in the center comes out clean.
  5. This item is better a little overdone than underdone. The banana bread should be made a day ahead of serving. It will stay moist for three or four days.

 

 

Nutrients Per Serving

Kilocalories

248.014

kcal

Protein

2.736

g

Carbohydrate

38.843

g

Fat, Total

10.091

g

Cholesterol

29.760

mg

Saturated Fat

0.951

g

Sodium

335.888

mg

Vitamin A (RE)

16.140

RE

Vitamin C

4.497

mg

Calcium

51.286

mg

Iron

0.925

mg

Dietary Fiber, Total

2.390

g



Ingredients

 

Ingredients

25 servings

50 servings

75 Servings

100 Servings

Sorghumflour,whole-grain(NuLifeMarket)

12.000ounce(s)

1.500pound(s)

2.250pound(s)

3.000pound(s)

Banana,Ripe,Fresh

10.000item(s)or3lbs(mashed)

20.000item(s)or6lbs(mashed)

30.000item(s)or9lbs(mashed)

40.000item(s)or12lbs(mashed)

Sugar,Brown

1.000pint(s)+2oz.

1.000quart(s)+4oz.

1.000quart(s)+ 23/4c.

2.000quart(s)+1c.

Honey

3.000fluidounce(s)

6.000fluidounce(s)

1.000cup(s)+1fluidoz.

11/2cup(s)

Egg,Raw,Large

4.000item(s)

8.000item(s)

12.000item(s)

16.000item(s)

Oil,Canola

1.000cup(s)

1.000pint(s)

1.000pint(s)+ 1c.

1.000quart(s)

VanillaExtract

1.500tablespoon(s)

1.500fluidounce(s)

2.250fluidounce(s)

3.000fluidounce(s)

BakingPowder,DoubleActingwithPhosphate

2.000teaspoon(s)

4.000teaspoon(s)

2.000tablespoon(s)

3.000tablespoon(s)


Directions

This recipe is a perfect outlet for ripe bananas. It is also very forgiving for those who are not exact in measuring ingredients! We have also prepared this recipe adding toasted coconut which tasted great. Bake the banana bread one day head of serving.

  1. Peel the bananas and mash them. This can be accomplished in a mixing machine with a wire whip.
  2. Sift the dry ingredients together and then add all the ingredients to the bananas and mix thoroughly.
  3. Flour loaf pans and divide the banana bread mix between the loaf pans.
  4. Bake at 350 degrees for about 40 to 45 minutes or until a tooth pick inserted in the center comes out clean.
  5. This item is better a little overdone than underdone. The banana bread should be made a day ahead of serving. It will stay moist for three or four days.

 


Notes

 

Nutrients Per Serving

Kilocalories

248.014

kcal

Protein

2.736

g

Carbohydrate

38.843

g

Fat, Total

10.091

g

Cholesterol

29.760

mg

Saturated Fat

0.951

g

Sodium

335.888

mg

Vitamin A (RE)

16.140

RE

Vitamin C

4.497

mg

Calcium

51.286

mg

Iron

0.925

mg

Dietary Fiber, Total

2.390

g

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

View cooking tips

Where To Buy

Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

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