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banana flips -homemade

(6 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

These are very easy to make - These freeze well, place cut cakes on tray in freezer- when frozen- place in individual freezer bags for lunches or just to snack. light fluffy banana cream between two layers of moist yellow cake.Recipe given to me by a friend in Grand Rapids,Mi.,who said she got it from an old cookbook...

(6 ratings)
yield serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For banana flips -homemade

  • CAKE:
  • 18 oz
    pkg. "betty's" yellow cake mix
  • 3 oz
    pkg. instant banana pudding mix
  • 4 lg
    eggs
  • 1 1/2 c
    milk
  • FILLING:
  • 1 1/2 c
    granulated sugar
  • 1/4 c
    all purpose flour
  • 3/4 c
    butter, room temperature
  • 3/4 c
    butter flavored shortening
  • 3/4 c
    milk
  • 2 tsp
    banana extract
  • powdered sugar ,optional

How To Make banana flips -homemade

  • 1
    Preheat oven to 350^. Grease 2 jellyroll pans, then line with parchment paper and grease that too. Set aside. --- In a large bowl, stir together cake mix and dry pudding mix. Beat in eggs and milk.
  • 2
    Divide the batter evenly between the 2 pans. Bake about 14 minutes or until wooden toothpick tests clean.
  • 3
    Filling: Sift sugar and flour together in medium bowl and set aside. In a medium bowl cream together the butter and shortening until well combined, then add sugar mixture.
  • 4
    Beat in the milk and banana extract until smooth using an electric mixer. When cake is cooled, invert one layer onto serving tray or piece of heavy cardboard. Spread filling over the top and cover with remaining cake layer. Garnish with powdered sugar. Chill until serving and set. --- Note: These can be made using whoopie pans instead of cake layers- which will probably be easier- I don't have any.- so I do them this way.
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