Banana Squares: A Modified Recipe

Cynthia Cheng

My soon-to-be mother-in-law recently gave me a copy of A Treasure for My Daughter, which is a Jewish recipe/holiday guide book that is more or less a combination of Emily Post’s Etiquette and a Junior League cookbook (A Treasure for My Daughter is published by Hadassah-WIZO, a Jewish women’s service organization that is almost as old as the Junior League itself).  Over Mother Day’s weekend, I decided to try one of the recipes, a banana cake, a recipe which I decided to modify to suit the ingredients I had at home.  The original recipe called for sour milk or butter milk, shortening and white sugar, which I replaced with a combination of fat free vanilla yogurt (which also replaced the vanilla extract) and milk, butter and brown sugar.  Everything else remained the same.  Therefore, the ingredients were:




2 1/4 cup sifted cake flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (which I lowered to a pinch)

1 cup mashed ripe banana (approximately 2 medium bananas)

1/4 cup vanilla yogurt

1/2 cup milk

1/2 cup sugar (originally 1 cup)

1/2 cup butter

The oven was first preheated to 375 degrees before.   While the oven is warming up, mix all the dry ingredients, except sugar together in one bowl.  As for the wet ingredients, cream the butter together with the sugar before adding the eggs, one at a time.  Beat the first egg with the butter and sugar before adding the second.  Continue mixing.  Add the yogurt into the wet mixture and then the milk, followed by the bananas.  After a good stir, pour the wet mixture into the dry and mix until smooth.  Pour into pan ( or pans or cupcake cups) and bake for 25-30 minutes.  Let cool.  The cake can be decorated with chocolate or vanilla frosting, served with ice cream and/or fruits or even alone. Enjoy!