Banana Flip Snack Cake Recipe. If you grew up eating Banana Flips or Banana Twins this is the recipe you have been looking for.
For the rest of us who didn’t indulge in the famous Banana Flip as children the best way, I can describe these is they taste just like a twinkie. A twinkie with banana flavor.
The soft sponge cake and that old school frosting are like snack cake comfort food. The frosting alone I could eat with a spoon.
I sprinkle the top of the Banana Flip Snack Cake with powdered sugar. Then cut into bars. These hand-held cake bars are so delicious. The perfect little snack cake.
I make these for my kids and they go crazy for them. They are just like the store-bought boxes of banana twins or other snack cakes.
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Banana Flip Snack Cake Tips
To make these you need Jelly Roll Pans.
The cake mix will be thinly spread. Try your best to spread it as evenly as possible. After baking I trim off the edges so don’t worry too much about it not be even edge to edge.
While the cake is baking start making the frosting.
Store leftover cakes in an airtight container.
Sprinkle the powdered sugar over the Banana Flip Snack Cake right before serving. The moist cake may absorb the powdered sugar.
Below I made a quick video of tips for the Banana Flip Snack Cake. The video is not a full recipe video from start to finish. It is just clips with commentary to help you if you get stuck and find yourself asking, “Am I doing this right?”
I have been told that some can’t hear the commentary on desktop computers. If you can not hear my commentary on your desktop try viewing the video on a smart device like your phone or tablet.
Banana Flip Snack Cake Video Tips
Banana Flip Snack Cake Recipe
Banana Flip Snack Cake
- 1 box 15.25oz yellow cake mix
- 1 box 3.4 oz instant banana pudding mix
- 1 1/2 cups whole milk
- 4 large eggs
For the Frosting
- 1/3 cup flour
- 1 cup whole milk
- 1/2 cup butter softened
- 1/2 cup coconut oil or shortening
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
For the topping
- 2 tablespoons powdered sugar
Preheat oven to 350F.
Lightly spray nonstick cooking spray on 2 jelly roll pans then line with waxed paper.
Lightly spray waxed paper with nonstick cooking spray.
In a large mixing bowl combine cake mix, pudding mix, milk and eggs.
Spread the batter evenly as possible into the jelly roll pans. The batter will be spread thin.
Bake in 350F oven for 13 minutes or until toothpick inserted comes out clean.
Let cakes cool for about 5 minutes.
Place a large cutting board over 1 of the cakes then flip and remove pan.
Carefully remove the waxed paper from the cake.
This is your bottom cake layer.
For the Frosting
In a small sauce pan whisk flour and milk together until smooth.
Bring milk to a boil and stir for 2 minutes.
Remove from heat and allow to cool to room temperature.
In a stand mixer mix together the butter, coconut oil, vanilla and sugar until fluffy.
Add the milk flour mixture and beat on high for 10 minutes or until fluffy.
Spread frosting evenly on the bottom layer cake.
Remove second cake like the first cake with another cutting board or wire rack and gently peel of waxed paper.
Place cake directly on top of the frosting.
Trim off thin edges.
Slice into bars.
Sprinkle powdered sugar on top before serving.