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Mommy's Banana Suzy Q's Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • 2In a medium bowl, stir together the cake mix and instant pudding. Add eggs, oil and water, mix until smooth. Pour into the prepared pan.
  • 3Bake for 30 to 35 minutes in the preheated oven, set aside to cool. Prepare filling using the second set of ingredients.
  • 4In 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 3x2 inch rectangles. These keep better if individually wrapped.
Ingredients
  • 18 servings
  • 387 cals
  • 1 (18.25 ounce) package banana cake mix
  • 1 (3.5 ounce) package instant banana pudding mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    387
    19%
  • Fat:
    24
    37%
  • Carbs:
    41
    13%
  • Protein:
    2.7
    5%
  • Cholesterol:
    56
    19%

Based on a 2,000 calorie diet

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