Homemade Banana Flips
Cook Time: 15 minutes
Yield: 15
Light fluffy banana cream between two layers of moist yellow cake
Ingredients
- 1 package yellow cake mix (18.25 ounce size)
- 1 small box instant banana pudding mix (4.5 cups serving size)
- 4 eggs
- 1-1/2 milk
- 1-1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 3/4 cup butter (softened)
- 3/4 cup shortening
- 3/4 cup milk
- 1-1/2 teaspoon banana extract
- powdered sugar for garnish (optional)
- Preheat oven to 350°
- 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 1-1/2 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 cake is baking, make filling
- Sift sugar and flour together in 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 stand mixer)
- When cake is cooled, invert one layer onto serving tray. Spread filling over the top and cover with remaining cake layer. Garnish with powdered sugar.
- Chill until serving
For more banana flavor, use 2 teaspoons banana extract.
