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!