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
Extra Large Eggs
Brown sugar, packed (Light or Dark)
Orange Juice with pulp
Banana Cake Mix
Jello Butterscotch Instant Pudding Mix
1 1/2 Tbs.
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!