Banana Flips

Banana Flips

28
ERINWALCZAK 0

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

1 h servings 292 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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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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Directions

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

Reviews

28
  1. 31 Ratings

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Most helpful positive review

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 suga...

Most helpful critical review

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

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 suga...

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 bring...

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

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

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!!

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 an...

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 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 be...

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...