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!


Amount Ingredient
6medium, mashed well Bananas
5 Extra Large Eggs
3 Granulated Sugar
1 Brown sugar, packed (Light or Dark)
1 cup Orange Juice with pulp
2 cups Vanilla Yogurt
2 cups Canola Oil
2 Tbs. Vanilla
1 box Banana Cake Mix
1 box Jello Butterscotch Instant Pudding Mix
4 cups All-purpose Flour
Pinch All-Spice
1 1/2 Tbs. Baking Soda
2 tsp. Baking Powder
Optional: Chocolate Chips
Optional: Walnuts


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!


icer101 Says... 27 Jun 2012 , 10:44am

I assume it is 3 cups granulated sugar and 1 cup of br. sugar???

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