BANANA FLIP COOKIES
its not my recipe it found it online and it sounds yummy
Provided by Elisabeth Wilkins @lizzie78
Categories Cookies
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms
- With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie shee
- Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes
- n large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until lightly and fluffy.
- To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together.
- Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.
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.
BANANA FLIPS
Two moist layers banana cake with a light and fluffy banana cream in between.
Provided by ERINWALCZAK
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans.
- In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans.
- Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling.
- Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.
- When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 35.3 g, Cholesterol 48.5 mg, Fat 16 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 264.7 mg, Sugar 26.1 g
BANANA FLIP COOKIES (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix. "Who wouldn't love to bite into one of these cakey banana cookies with a fluffy yogurt filling."
Provided by Mom2Rose
Categories Dessert
Time 1h30m
Yield 16 sandwich cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended.
- Add cookie mix and flour; stir until soft dough forms.
- With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges begin to brown.
- Cool 2 minutes; remove from cookie sheets to cooling rack.
- Cool completely, about 30 minutes.
- In large bowl, beat filling ingredients with electric mixer on low speed until blended.
- Beat on high speed about 2 minutes or until lightly and fluffy.
- To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies.
- Top each with one of the remaining cookies; gently press cookies together.
- Sprinkle tops of sandwich cookies with powdered sugar.
- Store between sheets of waxed paper in tightly covered container in refrigerator.
Nutrition Facts : Calories 198.1, Fat 11.2, SaturatedFat 7, Cholesterol 42.5, Sodium 83.2, Carbohydrate 24.5, Fiber 0.1, Sugar 23, Protein 0.9
BANANA COOKIES
Have a bunch of overripe bananas in the fruit bowl? These soft cookies are easy for children to make and are perfect for using up browning bananas
Provided by Monaz Dumasia
Categories Dessert
Time 25m
Yield Makes 24 cookies
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
- Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
- Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
- Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
- Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium
CHOCOLATE PEANUT BUTTER BANANA COOKIES (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Provided by Mom2Rose
Categories Drop Cookies
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Grease cookie sheet.
- Stir cookie mix, bananas and egg in medium bowl until soft dough forms.
- Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet.
- Bake 10 to 12 minutes or until set (centers will be soft).
- Cool 1 minute before removing from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- Frost with frosting; sprinkle with chocolate decorations while frosting is still wet.
Nutrition Facts : Calories 87.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 8.8, Sodium 37.8, Carbohydrate 14.3, Fiber 0.2, Sugar 12.7, Protein 0.3
BANANA SPLIT COOKIES
We captured the taste of banana splits in these delicious cookies by folding a banana and adding vanilla pudding mix into Betty Crocker™ Super Moist™ strawberry cake batter. Finish them off with a drizzling of melted chocolate.
Provided by Inspired Taste
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
- In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.
Nutrition Facts : ServingSize 1 Serrving
BANANA FLIP COOKIES (SANDWICHES)
Excellent for travel. These are definatly a make-and-take kind of dessert. You can make them big (like moon pie size) or small for snack size.
Provided by Erica Greer @Ericagreer
Categories Cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cream the butter, banana, vanilla, and egg together. Then add the sugar cookie mix.
- Drop in circular dollops onto greased cookie sheet You can make them large(like moon pie size) or smaller (for cookie size snacks). Bake for 12-14 minutes.
- Allow to cool and fill halves with cream cheese frosting and sanswich together. Refridgerate leftovers.
BANANA FLIP COOKIES (COOKIE MIX)
Honorable Mention - Contest Recipe 2007! Who wouldn't love to bite into one of these cakey banana cookies with a fluffy yogurt filling.
Provided by Allrecipes Member
Time 1h40m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms.
- With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy.
- To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together.
- Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 51.1 g, Cholesterol 41.4 mg, Fat 14.6 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 7.6 g, Sodium 158 mg, Sugar 39.3 g
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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