formula of the month Sorghum Whole Grain Banana Bread INGREDIENTS 3 pounds whole grain sorghum flour 12 pounds mashed ripe, fresh bananas 79 ounces brown sugar 1½ cups honey 16 large eggs 32 fluid ounces canola oil 3 fluid ounces vanilla extract Peel the bananas and mash them. This can be accomplished in a mixing machine with a wire whip. Sift the dry ingredients together and then add all the ingredients to the bananas and mix thoroughly. Flour loaf pans and divide the banana bread mix between the loaf pans. Bake at 350 degrees for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean. 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. Whole grain sorghum adds a hearty, nutty flavor to favorite recipes. This recipe is a perfect outlet for ripe bananas. 58 < APR 2018 | bakemag.com RECIPE DEVELOPED BY CHEF RAY POTTER, CEC, AAC | PHOTO ©ALLEKO - STOCK.ADOBE.COM 3 tablespoons baking powderhttp://www.bakemag.com