This is one of my favorite desserts (really, see here) and a treasured recipe from my mother that has been in our family since I was very little. The banana flavor is subtle so even if you aren’t a big fan of banana you may still like this unique dessert with an elegant presentation.
We have always kept our banana flips in the refrigerator and I highly recommend that. While there is nothing in the filling that would spoil, the flavors are certainly enhanced when kept cold so refrigerate a bit before serving.
1 pkg yellow cake mix
1 pkg vanilla instant pudding
1 – 1/2 cups milk
1/2 cup milk
3 tablespoons flour
1 cup shortening
1 cup sugar
1 teaspoon banana flavoring
powdered sugar for garnish
Mix cake mix, pudding, mix and eggs.
Grease two jellyroll pans (use 10×15 inch pans for super thick banana flips with extra filling like my mom or use 11×17 inch pans like I did for more banana flips) then put down wax or parchment paper and grease the top AGAIN. Pour batter (approximately 3 cups per pan) into pans. Bake for 10-20 minutes in a preheated oven at 350 degrees. Cool 10 minutes and then remove, keeping cakes on the wax/parchment paper.
Mix shortening, sugar and banana flavoring. Mix just until it combined and add cool paste. Beat 5 mins or longer on setting 4 or 5 of your stand mixer. (Hand mixer works, it is just a bit of a pain!) It should not be grainy.
Sprinkle powdered sugar if desired over the top for garnish and to keep cake from feeling sticky. (You should be able to eat these with your hands like a bar). I used a baking stencil with stripes from IKEA to create this cool effect.
Cut into squares, chill (if desired) and enjoy!