These are easy to make and should be stored in the refrigerator, or the freezer. My kids look forward to these in lunches and after school.
Mommy’s Banana Suzy Q’s
1 (18.25 ounce) package banana cake mix
1 (3.5 ounce) package instant banana pudding mix
3/4 cup vegetable oil
3/4 cup water
3 tablespoons all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter, softened
1 cup white sugar
2 teaspoons vanilla extract
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2 In a medium bowl, stir together the cake mix and instant pudding. Add eggs, oil and water, mix until smooth. Pour into the prepared pan.
3 Bake for 30 to 35 minutes in the preheated oven, set aside to cool. Prepare filling using the second set of ingredients.
4 In a small saucepan, stir together the flour and milk, and cook over medium heat until boiling. Stir over heat until thick, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, cream butter, shortening, sugar and vanilla until light and fluffy. Gradually beat in the flour mixture at high speed. Invert cooled cake onto a tray. Split into two layers horizontally, and fill with the frosting. Replace top layer and cut into 3×2 inch rectangles. These keep better if individually wrapped.