Banana Flip Cookies Food

CLASSIC BANANA COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
• Add butter or margarine. Mix well.
• Add remaining ingredients. Mix well.
• Drop by teaspoonfuls on cookie sheet.
• Bake in preheated oven 12 minutes.

BANANA FLIP CAKE

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.

BANANA FLIP COOKIES

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 FLIP COOKIES (COOKIE MIX)

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.

BANANA FLIPS

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.

BANANA FLIP COOKIES (SANDWICHES)

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 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.