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Banana Whoopie Pies
Wednesday, 27 June 2012 | posted by Simply bakes

To be honest, i have never seen nor tasted a whoopie pie before till now. At first, i thought just how ridiculous the name is, i mean seriously. Whoopie pies?? More like whoopiehorrible tasting!

As good recipe is soo hard to come by, and it is so refreshing whenever you encounter one that is worth keeping forever. This banana whoopie pie is definitely something everyone should try. Two perfectly round, moist and cakey cookies sandwiched with  fluffy sweet buttercream frosting. It is an absolute dessert delight. I especially love the addition on chocolate chips in the buttercream because it gives it an extra crunch a midst all the sweet buttery banana flavour. Next time, i will throw in some chopped peanuts and it would be gorgeous i suppose!

The success of this recipe was really unexpected and i love how its so portable and handy. I created little pockets out of wax paper to fit these whoopie pies in so you can just eat it on the go without dirtying your hands with the oozing buttercream. You can just bring these to work or school and they will be gone in a flash:)

Recipe adapted from: My Baking Addiction ( i did make some adjustments)
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 packed light brown sugar
  • 1 large egg
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/4 cup sour cream (I used buttermilk)
  • 1 1/2 teaspoons vanilla extract
  • 2 sticks unsalted butter (226g)
  • enough powder sugar/icing sugar, sifted (I never follow the amount of sugar called for as most buttercream recipes are too sweet. Just add in cup after cup until you get the sweetness you like.)
  • 1 tsp vanilla 
  • 2-4 tbsp heavy whipping cream or milk
  • small pinch of salt
  • Handful of chocolate chips

1. Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Sift together the flour, baking powder, baking soda, salt, and cinnamon into a medium bowl; set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until light and fluffy, about 3 minutes. Stop mixer, scrape down the bowl and beater, and beat in egg on medium speed until combined. Beat in banana, sour cream, and vanilla until combined. Reduce the speed to medium-low and add flour mixture in batches until completely combined, scraping down the sides of the bowl as necessary.
4. Transfer the batter to a pastry bag or a resealable plastic bag fitted with a Wilton Round Tip #2A pastry tip. Pipe six 2 1/2-inch round mounds onto each pan, placing them 3 inches apart. Bake until light golden, 12-15 minutes, rotating pans from top to bottom and from front to back halfway through.
5. Remove pans from oven and slide the parchment sheet of cookies onto a wire rack to cool completely. Line baking sheets with fresh paper and repeat process with remaining batter.
6. Meanwhile, make the filling. Cream the butter until smooth about 1 min. Cream in vanilla and salt. Add in SIFTED icing sugar cup by cup into the buttercream until desired sweetness is reached. Add in the heavy whipping cream 1 tbsp at a time until fluffy consistency is reached. Cream the buttercream at high speed for about 1 min until soft and fluffy.
7. Once the cookies are cool, pipe the filling (2 tbsp) onto the flat side of 1/2 of the cookies. Sprinkle generously with chocolate chips on top before Topping with the remaining cookies and arrange on a platter in a single layer. The whoopie pies can remain at room temperature up to 3 hours. To store, cover with plastic wrap and refrigerate.

With Love, Simply Bakes

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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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