View Full Version : USDA School Cafeteria Banana Bread Squares from 1988



Antilope
December 9th, 2012, 12:56 AM
USDA School Cafeteria Banana Bread Squares from 1988

Makes 50 Banana Bread Squares.

6 1/4 cups (1 lb 12 oz) All-purpose flour
2 1/2 cups (1 lb 1 oz) Sugar
1/4 cup Instant nonfat dry milk
2 Tbsp Baking powder
1 tsp Baking soda
1 tsp Salt
4 Large eggs (7 oz)
1 1/4 cups Water
1 cup (6 1/2 oz) Shortening
3 1/4 cups (1 lb 10 oz) Bananas, mashed
1 1/2 cups (6 1/2 oz) Chopped walnuts (optional)

1. Blend flour, sugar, dry milk, baking powder, baking
soda, and salt for 1 minute in mixer on low speed.

2. Combine eggs and water. Add shortening and liquid
mixture to dry ingredients. Blend for 30 seconds on low
speed. Beat for 1 minute on medium speed.

3. Add mashed bananas and nuts (optional). Blend for 30
seconds on low speed. Beat for 1 minute on medium
speed. DO NOT OVERMIX. Batter will be lumpy.

4. Pour 5 lb 10 oz (2 1/2 qt) batter into each steam table
pan (12" x 20" x 2 1/2"), which has been lightly greased.
For 50 servings, use 1 steam table pan.

5. Bake until browned:
Conventional Oven: 350 degrees F, 35-45 minutes
Convection Oven: 300 degrees F, 25-35 minutes

6. Cool. Cut each pan 5 x 10 (50 pieces per pan).


For Loaf Pans: Pour 1 lb 14 oz (3 cups) batter into each
loaf pan (4" x10" x4"), which has been lightly greased. For
50 servings, use 3 loaf pans.

Bake until browned
Conventional Oven: 350 degrees F, 50-60 minutes
Convection Oven: 300 degrees F, 40-50 minutes
Remove from pans. Cool completely. Cut each loaf into 17
slices, about 1/2" thick.

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".