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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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When we were first married, my husband was in the Navy. Stationed in Puerto Rico, we had banana trees growing in our yard, so I found ways to use dozens of ripe bananas at a time. I made these banana squares often. They freeze well and make a great snack to have on hand when friends drop in for coffee. Susan Miller, Raleigh, North Carolina Ingredients:
2 eggs, separated |
2/3 cup shortening |
1-1/2 cups sugar |
1 cup mashed ripe bananas (2 to 3 medium) |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/4 cup buttermilk |
1/2 teaspoon vanilla extract |
1/2 cup chopped walnuts, optional |
whipped cream and sliced bananas, optional |
Directions:
1. In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack.
3. If desired, garnish with whipped cream and a few banana slices. Yield: 12-16 servings.
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