Mommy's Banana Suzy Q's

Mommy's Banana Suzy Q's

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"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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55 m servings 387 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 3x2 inch rectangles. These keep better if individually wrapped.



I made cupcakes and filled them with the cream filling. Then I made a buttercream icing flavored with banana extract. It was great!!

These are scrumptious, yummy and delicious. They remind me of the Banana Suzy-Q's we used to buy back home. Everyone LOVES these!

I have to thank you for this gem in my recipe box! The frosting filling was perfect. It wasn't too sweet or heavy, so it didn't overpower the delicious flavors of the banana cake. I will definit...

I think this would've been great, but reeeeally didn't want to use full fat butter AND shortening, so I used reduced-fat Blue Bonnet margarine. The end result; the frosting tasted right, but th...

These were so yummy. I couldn't stop eating them. The filling is excellent. I used chocolate cake instead.

Very good.My husband loved it.My kids enjoyed them as well.I am going to also try chocolate cake mix and see how that works.This is a yummy recipe.Thankyou

YUMMY!!!! I WILL be making these again! I wonder if this would work as a sponge cake roll? I will try it and let you all know!

Yum! Our friends loved these as did my husband!

Oh so good. I used a mini loaf pan for 1/2 the recipe and made cupcakes with the rest of the batter. Baked them both for 16 minutes. The cake is really tasty. I wasn't thrilled with the frosting...

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