Banana Cake/Muffins
I started out making Suebee’s Carrot Cake or Banana Cake recipe posted in the Amish/Mennonite (http://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!
Ingredients
| 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 |
Directions
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!
Easy whipped chocolate frosting
BEWARE!!! This was a very general recipe that I made myself in a pinch, so if you want you can tweak the recipe. But is still a very good recipe for on the fly 
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