BANANA CREAM SANDWICH COOKIES
People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. -Elaine Owens, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.
Nutrition Facts : Calories 186 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA FLIP COOKIES
its not my recipe it found it online and it sounds yummy
Provided by Elisabeth Wilkins @lizzie78
Categories Cookies
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms
- With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie shee
- Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes
- n large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until lightly and fluffy.
- To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together.
- Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.
GO BANANAS WHOOPIE PIES
I love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Use a cookie scoop to keep them nicely rounded and all the same size. -Jessie Sarrazin, Livingston, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.
Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA FLIPS
Two moist layers banana cake with a light and fluffy banana cream in between.
Provided by ERINWALCZAK
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans.
- 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 : Calories 292.2 calories, Carbohydrate 35.3 g, Cholesterol 48.5 mg, Fat 16 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 264.7 mg, Sugar 26.1 g
BANANA FLIPS -HOMEMADE
These are very easy to make - These freeze well, place cut cakes on tray in freezer- when frozen- place in individual freezer bags for lunches or just to snack. light fluffy banana cream between two layers of moist yellow cake.Recipe given to me by a friend in Grand Rapids,Mi.,who said she got it from an old cookbook...
Provided by Pat Duran
Categories Fruit Desserts
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350^. Grease 2 jellyroll pans, then line with parchment paper and grease that too. Set aside. --- In a large bowl, stir together cake mix and dry pudding mix. Beat in eggs and milk.
- 2. Divide the batter evenly between the 2 pans. Bake about 14 minutes or until wooden toothpick tests clean.
- 3. Filling: Sift sugar and flour together in medium bowl and set aside. In a medium bowl cream together the butter and shortening until well combined, then add sugar mixture.
- 4. Beat in the milk and banana extract until smooth using an electric mixer. When cake is cooled, invert one layer onto serving tray or piece of heavy cardboard. Spread filling over the top and cover with remaining cake layer. Garnish with powdered sugar. Chill until serving and set. --- Note: These can be made using whoopie pans instead of cake layers- which will probably be easier- I don't have any.- so I do them this way.
BANANA FLIP COOKIES (SANDWICHES)
Excellent for travel. These are definatly a make-and-take kind of dessert. You can make them big (like moon pie size) or small for snack size.
Provided by Erica Greer @Ericagreer
Categories Cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cream the butter, banana, vanilla, and egg together. Then add the sugar cookie mix.
- Drop in circular dollops onto greased cookie sheet You can make them large(like moon pie size) or smaller (for cookie size snacks). Bake for 12-14 minutes.
- Allow to cool and fill halves with cream cheese frosting and sanswich together. Refridgerate leftovers.
BANANA FLIP CAKE
Here's a recipe that will bring back memories of your childhood. Banana flip snack cakes taste just like the banana flips we used to eat when we were kids. -Berta Hagen, Int'l Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake at 350° until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 372mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 0 fiber), Protein 4g protein.
"SAY WHAT?" BANANA SANDWICH
Make and share this "say What?" Banana Sandwich recipe from Food.com.
Provided by MizEmerilLagasse
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches
Number Of Ingredients 3
Steps:
- Spread a tablespoon on one side of each slice on bread.
- Peel and cut the bananas into 1/4-inch round slices.
- Lay the slices on two of the slices of bread and then top with the other half.
- ENJOY!
BANANA FLIP COOKIES (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix. "Who wouldn't love to bite into one of these cakey banana cookies with a fluffy yogurt filling."
Provided by Mom2Rose
Categories Dessert
Time 1h30m
Yield 16 sandwich cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended.
- Add cookie mix and flour; stir until soft dough forms.
- With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges begin to brown.
- Cool 2 minutes; remove from cookie sheets to cooling rack.
- Cool completely, about 30 minutes.
- In large bowl, beat filling ingredients with electric mixer on low speed until blended.
- Beat on high speed about 2 minutes or until lightly and fluffy.
- To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies.
- Top each with one of the remaining cookies; gently press cookies together.
- Sprinkle tops of sandwich cookies with powdered sugar.
- Store between sheets of waxed paper in tightly covered container in refrigerator.
Nutrition Facts : Calories 198.1, Fat 11.2, SaturatedFat 7, Cholesterol 42.5, Sodium 83.2, Carbohydrate 24.5, Fiber 0.1, Sugar 23, Protein 0.9
QUICK BANANA ICE CREAM SANDWICHES
Bake peanut butter cookies and blitz frozen bananas with cream and vanilla to make this impressive speedy dessert. Kids will think they've hit the jackpot
Provided by Cassie Best
Categories Dessert, Treat
Time 27m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.
- Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. (The cookies can be frozen for up to two months - to cook from frozen, add an extra 1-2 mins to the cooking time.) Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
- Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.
Nutrition Facts : Calories 763 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 65 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
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