Banana Bread Squares

Baking Powder Biscuits

Servings: 25

Ingredient Weight or Measure

Whole wheat flour 1 lb 15 oz or 1 qt 3 cups Instant nonfat dry milk 5 oz or ½ cup 2 tbsp

Baking powder Salt Low-fat sour cream ¾ oz or 2 tbsp 1 tsp ¾ tsp 1 lb or 2 cups

Water 1 ¾ cups

Instructions:

1. Set aside 2 cups (about 9 oz) flour for step 5. DO NOT PACK FLOUR. 2. Pour 1 qt 1 cup (about 1 lb 6 oz) flour, dry milk, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. 3. Add sour cream to flour mixture. Mix for 2 minutes at low speed. Mixture will be crumbly. 4. Add water and mix for approximately 1 minute on low speed to form soft dough. Scrape bowl as necessary during mixing. 5. Sprinkle remaining 2 cups (about 9 oz) flour onto countertop. Place dough onto lightly floured surface. Knead ball of dough gently for 1 minute. 6. Recommendation: Prepare in batched of 25. 7. Roll out about 3 lb 8 oz dough to ½” thickness. Cut with floured 2 ½” biscuit cutter. 8. Transfer to a sheet pan (18" x 26" x 1") lightly coated with pan-release spray. For 25 servings, use 1 pan. 9. Bake in a preheated oven until lightly browned. Bake in conventional oven at 400 °F for 12–14 minutes, or in convection oven at 375 °F for 8–10 minutes. 10. Serve 1 biscuit.

CACFP Guidelines:

1 biscuit provides 2 oz equivalent grains

Banana Bread Squares

Servings: 25

Ingredient

Whole-wheat flour Sugar Instant non-fat dry milk Baking powder

Weight or Measure

14.5 oz or 3 ¼ cups 8.5 oz or 1 ¼ cups 1 tbsp 1/8 cup 2 ½ tsp

Baking soda Ground nutmeg Salt Frozen or liquid whole eggs Water Vanilla extract Vegetable shortening, trans-fat free ½ tsp 1 tsp ½ tsp 1/3 cup 2/3 cup 1 tsp 3 oz or ½ cup

Fresh bananas, mashed

13 oz or 1 ½ cups (optional) Chopped walnuts 3 oz or ¾ cup (optional) Sweetened coconut, shredded ½ cup

Instructions:

1. 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. 2. Combine eggs, water, and vanilla in a large bowl. Stir well. 3. Add shortening and egg mixture to dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. 4. 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. 5. Pour 1 qt 2 cups (about 3 lb) batter into a half steam table pan (12" x 10" x 2 ½") lightly coated with pan-release spray. For 25 servings, use 1 pan. 6. (Optional) Sprinkle coconut flakes on top of banana mixture before baking. 7. Bake until golden brown. For conventional oven, bake at 350 °F for 35–45 minutes. For convection oven, bake at 300 °F for 25–35 minutes. 8. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece.

CACFP Guidelines:

1 square provides 2 oz equivalent grains