Banana Flips -Homemade

Pat Duran

By
@kitchenChatter

These are very easy to make - just takes a little time- not really. These freeze well, place cut cakes on tray in freezer- when frozen- place in individual freezer bags for lunches or just to snack.
"Betty" was in on this one too!
These are addicting- light fluffy banana cream between two layers of moist yellow cake.


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Comments:

Serves:

makes 15 or more Flips

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

CAKE:

18 oz
pkg. "betty's" yellow cake mix
3 oz
pkg. instant banana pudding mix
4 large
eggs
1 1/2 c
milk

FILLING:

1 1/2 c
granulated sugar
1/4 c
all purpose flour
3/4 c
butter, room temperature
3/4 c
butter flavored shortening
3/4 c
milk
2 tsp
banana extract
powdered sugar ,optional

Directions Step-By-Step

1
Preheat oven to 350^. Grease 2 jellyroll pans, then line with parchment paper and grease that too. Set aside.
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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.
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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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Sugar
Regional Style: American