Banana Flips Recipe -
Banana Flips Recipe
  • READY IN 1 hr

Banana Flips

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch two layer cake Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

Most Helpful Critical Review
Nov 15, 2003

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

Feb 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.

Nov 15, 2003

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

Jan 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!!

Jun 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 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!

Jun 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 !! :)

Feb 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


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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