I started out making Suebee’s Carrot Cake or Banana Cake recipe posted in the Amish/Mennonite (cakecentral.com/recipe/carrot-cake-or-banana-cake) section but when I got home, I realized I didn’t have all the ingredients called for so I tinkered with it and made my own. This is double Suebee’s recipe and makes one 9×13,one six inch loaf and 12 Texas sized muffins.
* I got rave reviews from my office mates this morning! Everyone asked for the recipe!
|6medium, mashed well||Bananas|
|5||Extra Large Eggs|
|1||Brown sugar, packed (Light or Dark)|
|1 cup||Orange Juice with pulp|
|2 cups||Vanilla Yogurt|
|2 cups||Canola Oil|
|1 box||Banana Cake Mix|
|1 box||Jello Butterscotch Instant Pudding Mix|
|4 cups||All-purpose Flour|
|1 1/2 Tbs.||Baking Soda|
|2 tsp.||Baking Powder|
Preheat oven to 375 F. Spray pans with Baker’s Joy baking spray. Mash bananas well, blend with other wet ingredients in one bowl. Mix dry ingredients in a second bowl. Slowly incorporate the two adding chocolate chips and walnuts last. (Hint: if you dust the chocolate chips and walnuts in a little all purpose flour, they won’t be as likely to sink to the bottom of the bread.) Place batter in muffin tins at 3/4 each. Muffins are baked at 375 for 17-19 minutes or until a toothpick inserted near the center comes out clean. The 9×13 and loaf pan take about 28-32 minutes each depending on the temperature of your oven. Remove from oven, allow to cool slightly before turning out onto a cooling rack.
Frosting the cake and loaf pan with Cream Cheese Frosting takes them over the top!