Banana Squares
Submitted by idonley
Light and fluffy banana squares made with whipped egg whites, mashed bananas, and optional walnuts. Baked in a 13×9 pan and topped with whipped cream and banana slices.
YIELD
12 servingsPREP
25 minCOOK
50 minREADY
75 minFolding whipped egg whites into the batter is what gives these banana squares their remarkably light, airy crumb. It’s a small extra step that sets them apart from denser banana bars.
The technique is old-school: cream shortening with sugar, add yolks and mashed banana, then alternate flour with sour milk before gently folding in those stiff peaks. Chopped walnuts are optional but add a welcome crunch. Cut into squares and top with whipped cream and fresh banana slices for a simple, crowd-friendly dessert.
Kitchen Tips
- Fold the egg whites in gently with a spatula to keep as much air as possible in the batter.
- No sour milk on hand? Add a teaspoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes.
- Start checking at 45 minutes since the center should spring back when lightly pressed.
Ingredients
Directions
In a small mixing bowl, beat egg whites until soft peaks form; set aside.
In a large mixing bowl, cream shortening and sugar.
Beat in egg yolks; mix well. Add bananas.
Combine flour and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
Add vanilla. Fold in egg whites. Fold in nuts if desired.
Pour into a greased 13×9×2 inch baking pan.
Bake at 350℉ (180℃) for 45 to 50 minutes.
Cool on a wire rack.
If desired, garnish with a dollop of whipped cream and a few banana slices.
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