Place flour, sugar, instant dry milk, baking powder, baking soda, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 3.
Combine eggs, water, and vanilla in a large bowl. Stir well.
Add shortening and egg mixture to dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed.
Add mashed bananas. Add walnuts (optional). Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. Batter will be lumpy. DO NOT OVERMIX.
Pour 1 qt 2 cups (about 3 lb) batter into a half steam table pan (12" x 10" x 2½") lightly coated with pan-release spray.For 50 servings, use 2 pans.For 100 servings, use 4 pans.
(Optional) Sprinkle coconut flakes on top of banana mixture before baking.
Bake until golden brown: Conventional oven: 350 °F for 35–45 minutes.Convection oven: 300 °F for 25–35 minutes.
Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece.
Banana Bread Squares USDA Recipe for Schools
Amount Per Serving 1 piece
Calories 142Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Total Carbohydrates 25g8%
Dietary Fiber 2g8%
Total Sugars 12g13%
Vitamin D 6IU40%
Bananas: 1 lb 12 oz
Bananas: 3 lb 8 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.Cooking Process #2: Same Day Service.