Two moist layers banana cake with a light and fluffy banana cream in between.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
24
Yield:
1 - 9x13 inch two layer cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans.

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  • In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans.

  • Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling.

  • Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

  • When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

Nutrition Facts

292 calories; protein 2.9g 6% DV; carbohydrates 35.3g 11% DV; fat 16g 25% DV; cholesterol 48.5mg 16% DV; sodium 264.7mg 11% DV. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2005
Very good - a hit with the kids and all at the potluck and quick to make. If you use powdered sugar as the other reviews mention the substitution ratio given on this site is 1 3/4 c. pwdr sugar = 1 c. granulated sugar. I used granulated and had no problems but you have to beat & beat & beat the sugar/butter/shortening for a VERY long time until the sugar dissolves or you will have gritty filling. Maybe not the job for a hand held mixer! Read More
(50)

Most helpful critical review

Rating: 3 stars
11/15/2003
The cake was great. However using the granulated sugar in the frosting was not as great. I recommend using powdered sugar. Read More
(13)
39 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/07/2005
Very good - a hit with the kids and all at the potluck and quick to make. If you use powdered sugar as the other reviews mention the substitution ratio given on this site is 1 3/4 c. pwdr sugar = 1 c. granulated sugar. I used granulated and had no problems but you have to beat & beat & beat the sugar/butter/shortening for a VERY long time until the sugar dissolves or you will have gritty filling. Maybe not the job for a hand held mixer! Read More
(50)
Rating: 5 stars
02/23/2009
OMG this tastes exactly like the banana flips you buy in the store. I didn't have a yellow cake mix so used a banana cake mix & a little extra banana extract. The banana cake mix really brings out the banana flavor. And even better the next day. I will be making this again. Read More
(26)
Rating: 4 stars
11/15/2003
The filling is a good base recipe but it's better with confectioner's sugar (in equal amt) instead of granulated. Read More
(20)
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Rating: 3 stars
11/15/2003
The cake was great. However using the granulated sugar in the frosting was not as great. I recommend using powdered sugar. Read More
(13)
Rating: 5 stars
01/24/2007
Great cake! I do agree with the other reviews though. Powered sugar should be used instead of granulated in the filling for a smoother texture. Thanks for sharing this recipe!! Read More
(11)
Rating: 5 stars
06/16/2009
How to review this masterpiece? Hmmmm....Well FIRST it's a 10 star recipe! I have made this twice now WITH the advice of using powdered sugar instead of granular. AND....I had an old banana and added that to the cake for kicks & giggles (will ALWAYS do that!). Now for the "filling"...I could NOT find any banana extract on the day I was to make this SO I purchased some Loran's Banana Cream Oil...yes the kind used for candy making...BUT you CAN add it to other things as well. I put in a DROP at a time just until I got a very "light" banana flavor and was I glad I did...it balanced out the MEGA MOIST banana cake with the not so "sweet" filling. Am I gushing?:-) It's a GREAT recipe and something different to do with an old banana or two! THANKS FOR POSTING THIS...really! Read More
(11)
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Rating: 5 stars
06/23/2011
This turned out awesome. It tasted just like the banana flips you could buy years ago....I used granulated sugar in the filling, next time I will beat longer or use powdered sugar as suggested. I might also try to add a banana to the cake batter, but it tasted great without needing to make any changes. My picky young eaters LOVED it !! :) Read More
(8)
Rating: 5 stars
02/01/2011
I just made this and it is great. I added a banana to the cake mix and used 2 sticks of real butter and 1 stick of parkay for the filling. what the recipe doesn't tell you is that you have to beat the filling for a good 10 minutes until the sugar is no longer granually. will make again Read More
(7)
Rating: 4 stars
03/02/2009
after 17 minutes in the oven the cakes were still very battery. i had to go to the store so i told my husband to check it in 15 minutes. it was a little over baked but it gave a nice crisp on the sides. i was a little hesitant to make the filling... especially because it called for flour and there's no cooking it but it turned out really great. i didn't add all the milk i just kinda stopped on the consistency i preferred. it was really thick and separated the layers of the cake nicely. for something optional i heated chocolate fudge and caramel as drizzles for my guests. they enjoyed it... even the ones that were very conscious about their weight and sugar intake. they all had a second serving. Read More
(5)
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