Banana Flips

Name: Banana Flips
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 - 9x13 inch two layer cake
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 (3.5 ounce) package instant banana pudding mix; 4 eggs; 1 ½ cups milk; 1 ½ cups white sugar; ¼ cup all-purpose flour; ¾ cup butter; ¾ cup shortening; ¾ cup milk; 1 ½ teaspoons banana extract

Rating: 4.44 stars

39 Ratings
36 Reviews
4 Photos

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

By ERINWALCZAK

Gallery

Recipe Summary

prep:

30 mins

cook:

30 mins

total:

1 hr

Servings:

Yield:

1 - 9x13 inch two layer cake

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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

Per Serving:

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

Reviews (36)

Most helpful positive review

NorthernMom

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

Helpful

(50)

Most helpful critical review

WONDERRAINBOW

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

Helpful

(13)

39 Ratings

5 star values: 25
4 star values: 9
3 star values: 3
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

NorthernMom

06/07/2005

Helpful

(50)

Kammy W.

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

Helpful

(26)

CLIFFENNIFER

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

Helpful

(20)

WONDERRAINBOW

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

Helpful

(13)

Stacey Leydig Rehak

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

Helpful

(11)

Nov111805

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

Helpful

(11)

L Inda Neumeyer Klein

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

Helpful

(8)

Mikeandsherry Hickey

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

Helpful

(7)

ernesta

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

Helpful

(5)

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Nutritional Information

Banana Flips

Servings Per Recipe: 24
Calories: 292.2

% Daily Value *

protein: 6 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 25 %

saturated fat: 31 %

cholesterol: 16 %

vitamin a iu: 5 %

niacin equivalents: 9 %

vitamin b6: 2 %

vitamin c:

folate: 8 %

calcium: 6 %

iron: 3 %

magnesium: 2 %

potassium: 2 %

sodium: 11 %

thiamin: 7 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Banana Flips

1 of 36

All Reviews

NorthernMom

06/07/2005

Helpful

(50)

Kammy W.

02/23/2009

Helpful

(26)

CLIFFENNIFER

11/15/2003

The filling is a good base recipe but it's better with confectioner's sugar (in equal amt) instead of granulated.

Helpful

(20)

WONDERRAINBOW

11/15/2003

The cake was great. However using the granulated sugar in the frosting was not as great. I recommend using powdered sugar.

Helpful

(13)

Stacey Leydig Rehak

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!!

Helpful

(11)

Nov111805

06/16/2009

Helpful

(11)

L Inda Neumeyer Klein

06/23/2011

Helpful

(8)

Mikeandsherry Hickey

02/01/2011

Helpful

(7)

ernesta

03/02/2009

Helpful

(5)

1 of 4 Banana Flips

William Spargur

2 of 4 Banana Flips

Stacey Leydig Rehak

3 of 4 Banana Flips

Dee

4 of 4 Banana Flips

Ken Ahlberg

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Banana Flips

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (36)

Most helpful positive review

Most helpful critical review

All Reviews for Banana Flips

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Banana Flips

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (36)

Most helpful positive review

Most helpful critical review

All Reviews for Banana Flips