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Banana Squares Recipe
Banana Squares Recipe photo by Taste of Home
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Banana Squares Recipe

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5 10 13
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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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12-16 servings

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 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

Nutritional Facts

213 calories: 1 piece, 9g fat (2g saturated fat), 27mg cholesterol, 89mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 2g protein .

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.
Originally published as Banana Squares in Taste of Home April/May 1994, p27


Reviews for Banana Squares

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
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MY REVIEW
meaganteal
Reviewed Sep. 27, 2015

"I made two batches of this. The first one came out fine, but the second took longer to make and seemed to not quite set in the middle. Hmmmm....but the flavor is nice. Not sure if I like this better than banana bread though."

MY REVIEW
contrarywife
Reviewed Jun. 17, 2015

"Excellent recipe and so easy. Moist and yummy, no fork necessary. My batch was done in 35 minutes. I'd check them at 30 next time. I'll be baking these again, loved by all."

MY REVIEW
s_pants
Reviewed Apr. 13, 2015

"So good! Love it warm right out of the oven with whipped cream. I froze them in individual bars to have at a later time or else we might have eaten the whole pan!"

MY REVIEW
Marykauhi
Reviewed Apr. 20, 2014

"Wow! What a tasty treat! This is quick and easy and a wonderful way to use up over ripe bananas. I didn't even put the cream cheese on and was still blown away by how flavorful and moist these were. This most certainly IS a winner!"

MY REVIEW
greenshouse1
Reviewed Dec. 26, 2013

"This is the best banana cake I have ever tasted. It's so moist and flavorful. My husband even liked it and he doesn't usually like cake. I will make this again."

MY REVIEW
Wheezy37
Reviewed Aug. 1, 2011

"Very tastey. I didn't want to share with others, but the people I did share with wanted the recipe from me.

I left out the nuts as they're expensive at the moment, but it turned out great."

MY REVIEW
debstub
Reviewed Jun. 29, 2011

"This is our family's all time favorite way to use ripe bananas. Very moist!!"

MY REVIEW
LollisMommy
Reviewed Jun. 12, 2011

"One of my husband's favorite things i bake is banana bread, and he likes these banana squareseven better. They are so moist and turn out beautiful every time. I only have to bake mine for 30min for perfect doneness, but it may be because I use a dark pan (?). Absolutely wonderful! A new family favorite!"

MY REVIEW
semuller
Reviewed Feb. 15, 2011

"I was looking for a recipe to use up some ripe bananas I had on hand and this is a winner! Because of food allergies in our home, I'm always modifying recipes to meet those needs. So I used almond milk in place of buttermilk, and 1 c. buckwheat flour with 1/2 c. rice flour in place of the all purpose flour. We will be having these yummy bars again!"

MY REVIEW
yehaws
Reviewed Dec. 3, 2010

"I have been using this recipe for years (since it first appeared in Taste of Home magazine probably 10 or 12 years ago). It is a FAVORITE in our house. It is very moist and tops banana bread by a mile! My kids used to leave three bananas uneaten on purpose just so I'd make this! :-)"

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