OLD FASHIONED BANANA FLIP SNACK CAKE RECIPE
A nostalgically delicious banana cream sponge cake. Light, moist layers of banana cake filled with fluffy banana cream filling.
Provided by TidyMom
Categories Cakes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F
- Grease 2 jellyroll pans (11×17 or 10×15), then line with parchment paper and grease parchment paper.
- In a large bowl, stir together cake mix and instant pudding mix. Beat in the eggs and 1½ cups of milk.
- Divide the batter evenly between the two pans.
- Bake 13-15 mins. for 11×17 pan or 15-20 mins for 10×13 pan., or until a wooden toothpick comes out clean.
- While the cake is baking, make the filling: Sift sugar and flour together in a medium bowl and set aside.
- In a medium bowl cream together the butter and shortening until combined, then add sugar mixture.
- Beat in the milk and banana extract until smooth (about 3-5 minutes with a stand mixer)
- When cake is cooled, invert one layer onto a serving tray. Spread filling over the top and cover with the remaining cake layer. Garnish with powdered sugar.
- Keep chilled until 1/2 hour before serving.
Nutrition Facts : Calories 358 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 293 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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.
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 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.
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