Cat in the Hat Banana Cake

Yields 50 (2 1/4 x 2 1/2-inch) pieces

3/4 cup egg whites, frozen
6 1/4 ounces vegetable oil
1 pound 10 1/2 ounces granulated sugar
1/2 teaspoon salt
1 tablespoon plus 3/4 teaspoon baking soda
2 1/2 tablespoons baking powder
3/4 cup plus 3 tablespoons miniature chocolate chips
1/4 cup plus 1 tablespoon instant powdered milk
1 1/2 cups plus 1 tablespoon water
2 pounds plus 3 ounces all-purpose enriched flour
2 3/4 pounds bananas, mashed

Blend mashed bananas, sugar, shortening and egg whites for 1 minute. Gradually add water until blended. Do not over-mix or batter will be lumpy.

Combine flour, dry milk, baking powder, baking soda and salt. Add to banana mixture and blend until the dry ingredients are moistened. Pour into 18 x 26 x 2-inch baking pan that is lightly greased, or use non-stick coating spray. Bake until browned at 350 degrees F for 35-45 minutes, or in a convection oven at 300 degrees F for 25-35 minutes. Cake is done when a wooden pick inserted in the middle comes out clean.