Banana Flips

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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!

—NorthernMom

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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.

—WONDERRAINBOW

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27 Ratings

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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.

—Kammy W.

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Nov 15, 2003

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

—CLIFFENNIFER

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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!!

—staceface

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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 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!

—LOPIEKITTY

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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 !! :)

—linda

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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

—sherry

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Nutrition

Calories
292 kcal
15%

Carbohydrates
35.3 g
11%

Cholesterol
53 mg
18%

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.

Nutritional Information

Banana Flips

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 292
Calories from Fat: 144

% Daily Value *
Total Fat 16g 25 %
Saturated Fat 6.2g 31 %
Cholesterol 53mg 18 %
Sodium 265mg 11 %
Potassium 67mg 2 %
Total Carbohydrates 35.3g 11 %
Dietary Fiber 0.3g 1 %
Protein 2.9g 6 %
Sugars 26.1g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 8 %
Iron 6 %
** Thiamin 7 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 2 %
Folate 17 %

* 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.