Banana Flip Cookies Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
• Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
• Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
• Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
• While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
• Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
• Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
• Spread frosting on cooled cookies.

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.

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.