Banana Flip

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

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix milk, eggs, melted butter, and vanilla extract.
3. Gradually combine wet and dry ingredients, stirring until just mixed. Lumps are fine.
4. Preheat a greased skillet over medium heat. Pour about ½ cup batter per pancake.
5. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.

Step 2 – Prepare the Filling

1. Sift sugar and flour together.
2. Cream butter and shortening until smooth.
3. Add sugar mixture, then beat in milk and banana extract until fluffy.

Step 3 – Assemble the Banana Flip

1. Spread the filling over one pancake, top it with another, and repeat for the layers.
2. Dust with powdered sugar.
3. 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