July 3, 2013

banana whoopie pies

I've been curious about this for quite sometime as it seems to be one of the most popular whoopie pie flavors based on my internet search. Quite a discovery I have to admit. I can easily make these again. I'm always interested to try new recipes making use of over ripe bananas which we always have. Banana whoopie pies are richer and sweeter than basic banana bread but they were more fun to eat and just perfect for dessert. For less calories, they may be enjoyed plain without the cream cheese frosting. I also tried them filled with cookie butter such as Biscoff spread but the combination was way too sweet for my taste. I would lessen the sugar in the recipe next time I use cookie butter as filling.

filled with Biscoff spread or cookie butter


1 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup or 1/2 stick butter, softened
1/4 cup Crisco
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon banana flavoring
1/2 teaspoon vanilla
1/2 cup very ripe bananas, mashed or pureed
1/3 cup sour cream

Preheat oven to 350F. Line baking sheet with parchment paper. Mash or puree the banana with the sour cream and set aside. Whisk together flour, baking powder, baking soda and salt. Cream together butter, Crisco, light brown and white sugar for about 5 minutes or until mixture is fluffy. Add the egg and flavorings and mix well. Alternately add banana mixture and dry ingredients. Mix well. Transfer the mixture to a piping bag and pipe about 2" diameter rounds of batter spaced 1 1/2" apart on the lined baking sheets. Bake for about 12-15 minutes or until edges are golden brown and tops are lightly toasted. Cool on a wire rack then sandwich two whoopie pies together with cream cheese frosting (recipe below) or other fillings preferred.


1 box or 8 oz cream cheese, softened
1/4 cup or 1/2 stick butter
 powdered sugar, about 2 cups

Beat butter and cream cheese until well mixed. Add powdered sugar gradually until frosting gets thicker (spreading consistency).

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