A gloriously delicious banana bread formulation is something that most bakeries can use all year round to please their customers. Having a recipe that is consistently moist, flavorful and full of wholesome ingredients is priceless. Give your clients the highest quality that you can, and they will be loyal for a lifetime. Here is a wonderful formulation for banana walnut bread. The use of brown sugar and molasses in this bread not only extends the shelf life because of the hygroscopic sugars that naturally absorb moisture from the air, but these sugars also impart a caramel flavor to baked goods. You read that right. Caramel banana bread. It is genius! We use a generous amount of walnuts in our bread, but they can easily be replaced with chocolate chips, pistachios, or pecans. This formulation makes 10 loaves. Following the professional formulation, there is a home baker's version that will make just two.
Sift the flour, baking soda, and salt into a large bowl, set aside.
Lightly brush 10 9 by 5 by 3-inch loaf pan with butter or non-stick cooking spray. Preheat the oven to 350°F.
In a 20-quart standing mixer fitted with the paddle attachment, cream the butter and sugar until light. Gradually pour the eggs into the butter while mixing until incorporated.
Add the molasses and vanilla.
Add the bananas and mix on medium speed 3 minutes. Turn off the mixer, scrape the sides of the bowl to ensure even mixing. Add the flour and nuts. Mix on the lowest speed for 2 minutes. Remove the bowl from the mixer.
Divide the batter evenly between the pre