Banana Blueberry Loaf

Cook Time: 40-50 min

Serves: 50 portions of 1 slice (91 g) serving size

Ingredients:

242 g (1 ¼ cups) of Dry, Red Split Lentils
2.5 L (10 cups) of Water, (a)
125 mL (½  cup) of Water, (b)
125 g (1 cup) of Diced Carrots, frozen
313 g (1 ¼  cups (4 no.)) of Banana, mashed
30 mL (2 Tbsp) of Vanilla Extract
2.2 Kg (14 ¼  cups) of Buttermilk Muffin Mix
750 mL (2 ¼ cups) of Water
167mL (4 no.) of Liquid Whole Egg
3 g (½ Tbsp) of Nutmeg, ground
3 g (½ Tbsp) of Cinnamon, ground
Pan coating, spray

Minced and Moist

50 slices of Banana Blueberry Loaf
100 each of Creamer Liquid Dairy PC

Pureed

50 slices of Banana Blueberry Loaf
3 L (12 cups) of Milk, 2% Bulk

Directions:

1. *WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2. 2 days prior to baking: Soak lentils overnight, fill with water until all lentils are covered.
3. Day prior to baking:
   • Rinse lentils with fresh water before boiling to remove any dust or debris.
   • Cooking the lentils: Combine lentils and water (a) in a saucepan. Be sure to use a large enough saucepan as the lentils will triple in size.
   • Bring to boil over medium-high heat, reduce heat and simmer until they are tender, about 15-20 minutes. Strain.
   • For the frozen diced carrots: Place in a steamer for 5 minutes.
   • Mix together, and puree until smooth. **One cup of dried lentils, cooked and pureed as noted will yield 3 cups (750ml) of lentil puree. Keep chilled at 40F/4C until needed.
4. Mash bananas until they have a lumpy texture.
5. Loaf Batter: In a separate bowl, add wet ingredients to the bowl first, combine the egg, water, vanilla extract and muffin mix as per muffin mix bag instructions. Add nutmeg and cinnamon. Add lentil mixture and mix until thoroughly combined.
6. Pour into the greased loaf pans. Bake in a convection oven on dry heat at 350F/176C for 40-50 mins. Or until the cake tester is clean when inserted into the loaf.
7. Cool until service. Slice one loaf into 12 pieces. CCP – Maintain <40F/4C

Tips/Variations: 

MINCED AND MOIST PREPARATION

Prepare product as per separate recipe. Maintain <40F/4C until service.
Right before service: use 2 creamers per slice of loaf, soak each slice until there is no separate thin liquid remaining. The slice should be at the consistency where it can be easily mashed with little pressure from a dinner fork and the particles easily separate and come through the prongs of the fork.
Discard unused product.

PUREED PREPARATION

Prepare product as per separate recipe. Maintain <40F/4C.
Pour milk into the food processor. Add prepared loaf. Cover securely. Blend until smooth with no lumps. Midway, scrape down sides and bottom of bowl and continue blending until pudding-like consistency is achieved.
CCP - Maintain <40F/4C. Discard unused product.

Nutrition Facts for One Serving

Regular

Calories: ~ 150 kcal

Protein: 5+ g

Minced and Pureed

Calories: ~ 200 kcal

Protein: 5+ g

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared. The nutrient composition values were rounded to the nearest 50 kcal for calories and the nearest 10 mg for sodium.