Recipe: USDA School Cafeteria Banana Bread Squares from 1988 (serves 50)

USDA SCHOOL CAFETERIA BANANA BREAD SQUARES
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 OVER MIX. Batter will be lumpy.

4. Pour 5 lb 10 oz (2 1/2 quart) batter into each steam table pan (12x20x2 1/2-inch), 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 (4x10x4-inches), 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-inch thick.

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