Recipe#761

Servings: YIELD: 100 Portions
Portions: 1/2 Banana Each
Pan Size:
Temperature:

INGREDIENTS

50 bananas (16 lb 12 oz) bananas, fresh, peeled
3/4 cup (3 1/4 oz) milk, nonfat, dry
1 3/4 cups water, warm
1 1/2 qt. (3 lb) salad dressing
2 3/4 qt. (2 lb 6 oz) coconut, prepared, sweetened
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Trim, wash, and prepare bananas and lettuce. Cut bananas in half crosswise; set aside. Reconstitute milk adn warm water; add to Salad Dressing. Blend well. Dip each banana half into dressing mixture. Roll bananas in coconut. Place 1 lettuce leaf on each serving dish; add banana half. Cover; refrigerate until ready to serve.

NOTE: 1. 25 lb 13 oz bananas AP. will yield 16 lb 12 oz peeled bananas. 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.
2. Bananas may be dipped in solution of antioxidant and water to prevent discoloration.
3. Coconut may be toasted on sheet pans in 325 degrees F. oven until lightly browned.