Banana Flip
Calories: 448.72|Fat: 26.56|Carbohydrates: 47.73|Protein: 5.14
| 40 minutes
This post may contain affiliate links. Read my disclosure policy.
Discover how to make the perfect Banana Flip – soft pancake layers wrapped around a rich banana cream filling. Easy, nostalgic, and delicious!
There’s something undeniably comforting about a dessert that blends the familiar with a touch of indulgence. The Banana Flip is just that – soft, golden-brown pancake layers hugging a luscious banana-infused cream filling, finished with a dusting of powdered sugar. This recipe transforms simple pantry staples into a bakery-worthy treat you can enjoy for breakfast, brunch, or dessert.
Why You’ll Like It
The Banana Flip isn’t just a recipe – it’s an experience. Here’s why it deserves a spot in your kitchen:
- Comfort meets indulgence – fluffy, tender pancakes paired with smooth banana cream.
- Banana-forward flavour – banana extract intensifies the natural sweetness.
- Versatile treat – enjoy it chilled, fresh off the griddle, or dressed up for special occasions.
- Make-ahead friendly – assemble in advance and chill for an easy, ready-to-serve dessert.
For more dessert inspiration, check out Pioneer Woman Banana Pudding.
Tips for the Perfect Banana Flip
Getting that perfect bakery-style Banana Flip comes down to a few simple tricks:
- Don’t overmix – overworked batter makes pancakes tough. Stop once ingredients are combined.
- Cook at medium heat – avoids burnt outsides and undercooked centres.
- Chill before serving – sets the filling and makes slicing neater.
- Banana extract = flavour boost – even ripe bananas benefit from this concentrated flavour.
- Dust last – powdered sugar melts quickly, so add it right before serving.
What You Need
Ingredients
For the Pancakes:
- 2 cups flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¾ cup milk
- 2 eggs
- 1 tbsp melted butter
- 1 tsp vanilla extract
For the Filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- ¾ cup butter (room temperature)
- ¾ cup butter-flavoured shortening
- ¾ cup milk
- 2 tsp banana extract
- Powdered sugar (optional)
Ingredient Variations
- Swap half the flour for whole wheat flour for a healthier twist.
- Add mashed ripe banana to the filling for a more natural fruit flavour.
- Replace butter-flavoured shortening with coconut oil for a tropical note.
- Stir in cinnamon or nutmeg for warmth and depth.
How to Make Banana Flip
Step 1 – Make the Pancakes
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix milk, eggs, melted butter, and vanilla extract.
- Gradually combine wet and dry ingredients, stirring until just mixed. Lumps are fine.
- Preheat a greased skillet over medium heat. Pour about ½ cup batter per pancake.
- Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
Step 2 – Prepare the Filling
- Sift sugar and flour together.
- Cream butter and shortening until smooth.
- Add sugar mixture, then beat in milk and banana extract until fluffy.
Step 3 – Assemble the Banana Flip
- Spread the filling over one pancake, top it with another, and repeat for the layers.
- Dust with powdered sugar.
- Chill for at least 30 minutes before serving for the best results.
Storing Banana Flip
- In the fridge: Store in an airtight container for up to 3 days.
- In the freezer: Wrap in plastic wrap and foil, freeze up to 1 month. Thaw overnight in the fridge.
- Tip: Place parchment paper between layers to prevent sticking.
Serving Suggestions
- Serve with fresh berries or sliced bananas for a fruit boost.
- Drizzle with caramel or chocolate sauce for extra indulgence.
- Enjoy with a cup of coffee or tea for a cozy treat.
More Banana Recipes:
- Banana Egg Oatmeal Pancakes
- Pioneer Woman Banana Pudding
- Banana Pudding with Greek Yogurt
- Pioneer Woman Banana Nut Bread
- Mary Berry Banana Cake with Cinnamon Cream Cheese Frosting
- Mary Berry Banana Muffins with Chocolate Chips
Health Info
| Calories: | 448.72 |
| Sugar: | 29.61 |
| Sodium: | 284.32 |
| Fat: | 26.56 |
| Carbohydrates: | 47.73 |
| Fiber: | 0.63 |
| Protein: | 5.14 |
Fat: 26.56|Carbohydrates: 47.73|Protein: 5.14
Description
Discover how to make the perfect Banana Flip – soft pancake layers wrapped around a rich banana cream filling. Easy, nostalgic, and delicious!
Ingredients
For the banana flip pancakes
- 2 cups flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¾ cup milk
- 2 eggs
- 1 tbsp butter melted
- 1 tsp vanilla extract
For the Filling
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- ¾ cup butter room temperature
- ¾ cup butter-flavored shortening
- ¾ cup milk
- 2 tsp banana extract
- powdered sugar optional
Instructions
For the pancake
- Stir together cake mix and dry pudding mix.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. It’s okay if there are a few lumps; overmixing can make the pancakes tough.
- Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with butter or cooking spray.
- Pour about 1/2 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape if necessary.
- Cook the pancakes until you see bubbles forming on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Once cooked, transfer the pancakes to a plate and keep them warm. You can cover them with a kitchen towel.
For the filling:
- In a medium bowl, sift together sugar and flour, then set aside.
- Cream the butter and shortening together until thoroughly combined, then add the sugar mixture.
- Using an electric mixer, beat in the milk and banana extract until you achieve a smooth consistency.
- Once the cake has cooled, carefully invert one layer onto a serving tray or a sturdy piece of cardboard.
For assembly:
- Spread the prepared filling evenly over each pancake, then carefully flip them over. Alternatively, you can spread the filling on one pancake, top it with another, and then cut the stack into two portions.
- Finish by garnishing with a dusting of powdered sugar.
- Place the assembled pancakes in the refrigerator and allow them to chill until you’re ready to serve. This will help the filling set and enhance the flavors.
You might like more…
1
Vietnamese Fried Banana (Chuối Chiên Recipe)
Check out this recipe
2
Irresistible Banana Flip Recipe (Fluffy & Creamy)
Check out this recipe
3
Authentic Binangkal Recipe | Crispy Filipino Sesame Bread Snack You’ll Love
Check out this recipe
4
Oranges in Cointreau
Check out this recipe
5
Pioneer Woman Banana Pudding
Check out this recipe
Frequently Asked Questions
1. Can I make Banana Flip without banana extract?
Yes, but the flavor will be milder. Use mashed ripe bananas for a more natural taste.
2. Can I use boxed pancake mix?
Absolutely! Just follow the box instructions and skip the dry pancake ingredients in the recipe.
3. How do I prevent my pancakes from sticking?
Use a non-stick skillet and lightly grease it with butter or oil before cooking each batch.
4. Can I make this dairy-free?
Yes – use plant-based milk, dairy-free butter, and shortening alternatives.
5. Is Banana Flip served warm or cold?
Traditionally chilled, but it’s delicious slightly warm as well.
6. Can I make it gluten-free?
Yes – swap in a gluten-free flour blend for the pancakes and filling.
Conclusion
The Banana Flip is the perfect mix of nostalgia and indulgence – soft, fluffy pancakes with a luscious banana cream filling that’s easy enough for beginners but impressive enough for guests. Whether you’re making it for a weekend breakfast or a sweet after-dinner treat, this recipe is sure to win hearts.