1 gal 3 cups (5 lb 1 oz) white whole wheat enriched flour blend
1 qt 2 cups granulated sugar
¼ cup 2 Tbsp baking powder
¼ cup baking soda
1 Tbsp ground cloves
2 tsp salt
1 lb 9 oz bananas, peeled, ripe
2 #10 cans (7 lbs 8 oz) Pacific Northwest pears, canned, diced, extra light syrup, drained
3 cups eggs, liquid whole, frozen
2 cups vegetable oil
3 qts 1 cup (2 lbs 5 oz) oats, rolled, quick cooking
2 cups (8 ½ oz) white whole wheat enriched flour blend
2 cups brown sugar, packed
¼ cup cinnamon, ground
2 cups (1 lb) butter, salted, cold
- Thaw Eggs: Thaw 3 cups eggs (for 100 servings) for 48 hours in refrigerator. CCP: Hold at 40 °F or lower.
- Preheat Oven and Prepare Pans: Preheat oven to 350 ̊F. Spray 4 – 12” x 20” x 4” (1 pan per 25 servings) steamtable pans with nonstick cooking spray.
- Prepare Dry Ingredients: In a large bowl combine flour, sugar, baking powder, baking soda, cloves, and salt.
- Prepare Wet Ingredients: In a separate large bowl or standing mixer, whisk bananas until mashed. Add pears, eggs, and vegetable oil. Whisk until ingredients are blended. CCP: Hold at 40°F or lower.
- Prepare Batter: Slowly fold dry ingredients into wet ingredients. Mix until fulling incorporated. Do not over mix, as half pears must be identifiable to credit. CCP: Hold at 40°F or lower.
- Prepare Crumble Topping: Add oats, flour, brown sugar, cinnamon, and butter to a food processor with the S-blade or in a large bowl. Using the food processor or a dough cutter, cut the butter into the dry ingredients to form a crumb topping.
- Bake Bread: Divide batter evenly into pans. Bake in the oven for 50-55 minutes or until cooked thoroughly in the middle. Remove from the oven. Allow to rest for 20-30 minutes before serving. Cut into 5 x 5-inch pieces. (Note: Bread is best if made the day before. This bread is high in moisture. Keep refrigerated for best quality.) Serve hot or cold.
For Grab n Go Service: Wrap each individual piece of bread in plastic wrap and serve. This bread is high in moisture. Keep refrigerated for best quality.
Note: 1 No. 10 can pears diced, packed in juice or light syrup provides about 9 1/2 cups (66 oz) drained pears.
100 (5x5-inch) servings
Total Fat: 10g
Saturated Fat: 3g
Recipe By: Teresa Wunrow Wisconsin Rapids Public Schools, Lincoln High School, Wisconsin Rapids, WI