This banana flip cake, which has two layers of banana cake sandwiched around a light and fluffy banana cream filling, will make you go bananas. It resembles a larger version of the 1960s-era snack dessert known as a banana flip.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch layer cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant banana pudding mix
- 2 ¼ cups milk, divided
- 4 large eggs
- ¾ cup butter
- ¾ cup shortening
- 1 ½ cups white sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons banana extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×13-inch pans.
- Stir cake mix and pudding mix together in a bowl. Beat in 1 1/2 cups of milk and eggs until smooth. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and cool on a wire rack, about 30 minutes.
- Cream butter and shortening in a large bowl with an electric mixer until combined. Gradually mix in sugar and flour. Beat in remaining 3/4 cup milk and banana extract until smooth.
- Invert one cake onto a rectangular serving platter. Spread filling over top and cover with remaining cake layer. Serve immediately or keep chilled until 1/2 hour before serving.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 265 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Talk about tasting nostalgia!! Made this today. Very happy I did! It is a keeper amongst my desserts
My family loved it it almost gone the next day
Kind of expensive, clocks in around $11 in ingredients, probably less if you buy some of the items in larger than just single- or minimum sizes. Was trying to replicate the old Dolly Madison banana flips they no no longer make, and this almost does the trick.
Family loved it! I used powdered sugar instead of granulated, using the standard 1.75x substitution formula. The filling was a bit runny even after I added a bit of corn starch and chilled it for a while. But it was a hit and I will make it again, maybe using a bit less milk in the filling.
I decided to follow one reviewer’s suggestion and cook individual “pancakes” so they would be more like the flips of my childhood. Two things to be aware when preparing them for the griddle: they are prone to burning, so keep the griddle 375° or less; they need thinning with milk to be the right consistency for flipping. My family loved them.
This cake was awesome. I did not make the filling (my daughter asked for chocolate) but the cake came out amazing. Everyone loved it.
Lovely recipe. Substitute powered sugar and lessen milk in frosting and it is near perfection.
Instead of baking the cake in the oven, I spooned onto a griddle for flat cakes to be filled with creme in taco fashion. This is a FANTASTIC recipe. Using powdeer sugar instead of granulated though.
My mom liked it, so that’s a big compliment! Although mine turned into a 3 layer cake because I used round pans instead.
My dad had talked about this for so long and how he loves these! As suggested I used powdered sugar and had to leave my cakes in for an extra 7 minutes. I gave it to him for a Christmas snack and he absolutely loved it!!
Tastes nothing like banana flips. The cake is moist, but nothing spectacular. It needs sugar added to bring out the banana flavor. The “cream” is not light, not fluffy as the flips. It is a banana flavored buttercream. To even come close to the light and fluffy from the real flips you would need to add whipped cream or beaten egg white, as well as more banana flavoring and more sugar. I went with the beaten egg whites (7), a cup more powdered sugar, and a teaspoon more banana flavoring. It was edible then, but I think whip cream would be better than the egg whites.
These are fast and easy AND SCRUMPTIOUS!!! The only thing that I changed was to use powdered sugar instead of granulated – same amount. I assembled mine on a piece of floured parchment paper and then used an electric knife to cut them easily and then transferred them to a cake stand.
Delicious. My husband and children loved it! Like others, I added 2 very ripe, mashed bananas to the cake and used confectioner’s sugar instead of granulated for the frosting. I made this as a cake, using 2- 8″ round pans (increased baking time to about 22 minutes). I will definitely keep this recipe to use in the future. Thank you!
I finally made this recipe today, and my family & I LOVED it. I have always been a big fan of the banana flips made by Hostess & this was so much better. I did make a couple of slight changes to the filling. I mixed the flour & milk together and cooked it until thickened. Instead of banana extract (I did’nt have any) I threw in a couple of ripe bananas while mixing the flour mixture with sugar/butter mix. This was so light & tasty I will definitely make again. Thank you Erin.
This cake is AWESOME & does taste like the banana flips I had as a child!!! YUM-O)!. If the sugar is granulated in the filling, try whipping it longer. I see better results after 8-10 minutes with my Kitchen Aid.
Very Easy to make. My kids loved helping make them and eating them.
Excellent. Texture of cake and filling are almost exactly like the original. The cake must be beat well and the filling as others have mentioned should be mixed for about 10 minutes to get rid of any granular texture. Even when using powdered sugar beat well. I also added a banana to cake as suggested. Very RICH! Recommend with a cold glass of milk!
I LOVE this recipe!! Also, have always used granulated sugar for the filling & have no problems with it. The end product is creamy, smooth filling! It’s whipped in my Kitchen Aid between 6 & 8 minutes. It’s a luscious filling that I want eat it with a spoon! This filling I use for cupcake filling & whoopie pies. To make a chocolate filling, I throw in powdered chocolate or cooled chocolate squares melted. YUM-O!
Very good and almost does taste like the banana flips we bought as kids. I did use the powdered sugar as suggested. I would like to see a little more air in the filling but other than that it is easy and I am sure I will have to make again, Thanks for sharing,,:)
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 !! 🙂
AMAZING!!! I made my own cake mix and added the pudding mix to it. I didn’t have banana extract so I used vanilla butter nut that I usually only use at Christmas time. I am not sure why my sugar mixture didn’t come out smooth since I used tub butter that was already softened. Maybe my shortening wasn’t soft enough. Anyways, even though the filling was somewhat gritty (baker error I’m assuming) this was unbelievably good!