Tag Archives: Banana

The “Almost Breakfast” Whoopie Pies

written by Becky

Banana Bread-Chocolate Chip Whoopie Pies with Dulce de Leche Buttercream 

As is usually the case with any banana baking, the plan was to use up the rather brown 3 bananas that I had in the fridge. I had several thoughts of what to do with these inedible rejects including the usual banana bread, healthy banana oat or bran muffins, or of course Banana Whoopie Pies. And I had a mission to fulfill with these bananas: make

something for lab meeting since I was presenting and I like to provide something tasty and home-baked to distract people before I start presenting! In my head, people go easier on you if they are sweetened up a little!

The problem was that that I felt like Whoopie Pies might be a little sweet for a morning lab meeting. But when I realized that I needed to make some dessert to take to a friend’s for dinner on Saturday, I figured I would multi-purpose some Whoopie Pies and just make my lab-mates endure the sweetness at 10:30am. I had thought that I would try to make a more breakfast version by making them banana oat but since they needed to also now be served for dessert, they had to be banana-chocolate instead! But they are made with half whole wheat flour so they are almost breakfast-like!!

As a sidenote, I do realize this is the second Banana Whoopie Pie on this blog but I still needed to try the recipe in the book! Plus, I had to use up those 3 bananas and needed something not too sweet for lab meeting! So it made sense to me!

I mostly followed the recipe from the Whoopie Pie cookbook but changed it enough that I can actually

call it my own! Apparently you need to change 3 things in a recipe to call it your own but I will still comment that I adapted the recipe from this one!

For the filling, I had some Banana Dulce de Leche sauce I had bought awhile back, which I never really knew what to do with but I wanted to try it, and I decided that it would work just mixed into a regular buttercream. It ended up a not very strong flavour but it was the PERFECT texture to pipe!

In the end, I created a delicious cookie that really tasted more like sup

er moist banana bread with a creamy tasty filling! Mmm… it had great reviews. And, the friend that I took these creations to on Saturday night did eat her leftovers for breakfast Sunday, prior to going for a run with me!

Next time, I will try to make this even more breakfast like and make a Banana Oat Whoopie Pie (sans chocolate chips)  with maybe Honey Cream Cheese Filling? Or the Peanut Butter buttercream would be good… or I mentioned a Nutella filling and had people drooling…

PS. sorry to those at work that aren’t in my lab that missed out on sampling these ones! I ran out 😦

Banana Chocolate Chip Whoopie

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 6 Tb unsalted butter, at room temp
  • 2 Tb shortening
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 1 cup mini chocolate chips
  1. Line two baking sheets with parchment paper and preheat oven to 350.
  2. Whisk together the two flours, baking soda, cinnamon and salt.
  3. In a stand mixer (or just a bowl with beaters), beat butter, shortening and vanilla until light and creamy. Add the eggs one at a time and beat until well mixed.
  4. Add bananas and beat for about 2 minutes. Beat in dry ingredients with mixer on low just until mixed. Mix in chocolate chips.
  5. Using a spoon or a cookie scoop, portion batter onto baking sheets about 2 inches apart.
  6. Bake 8-10 minutes (depends on your pan and your oven etc) until the cakes look slightly brown and cooked. Allow to cool on baking sheet for a couple minutes before transferring to rack to cool.
As a sidenote, you could use all butter and no shortening, I just happen to have shortening. Plus I have read a few placed that say it makes for lighter, fluffier baking so I thought I would use some. The original recipe actually calls for a 50:50 mix of butter & shortening but I really don’t like shortening.

Dulce de Leche Buttercream

  • 1/2 cup butter, room temp
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup dulce de leche sauce
  • 2 cups icing or confectioners sugar
  • 2-3 tsp water if necessary
Beat butter until creamy. Add vanilla and then sauce. Beat in sugar 1/2 cup at a time. If it is stiff, add water to get a creamy smooth consistency. I honestly don’t remember if this is exactly what I did and really I just dumped the rest of the sauce in that I had but hopefully it should work!

My First Whoopie…Pie

Written by Courteney

Peanut Butter Banana Whoopie Pies

Yes, I gave in to the easy, juvenile joke for my title.  But hey, can you blame me?  It’s a great title for a post!

Today, I made my very first whoopie pie.  A lot of you out there might be thinking, “What??  She has a blog exclusively devoted to whoopie pies, and she’s never made one before??” And you’d be correct – I never have.  Thus far, my contribution has been three forms: (a) Eating whoopie pies, (b) Discussing whoopie pies, and (c) Telling people about whoopie pies.  But today, all that has changed.  I have made my first whoopie pies.

I’ve been meaning to learn to make a whoopie pie for a while, but the question was: which one?  Something that was tasty but not too complicated, as it was my first attempt. A few weeks ago, one of my coworkers had walked past me eating peanut butter banana (yum!).  It was a treat from when I was a kid, and also happened to be the only food I had left at my desk.  She laughed when she saw me, and asked if I was trying weird food combinations again (she had seen me eating peanut butter on apple slices a few weeks earlier, as I had promised a few friends I would try it).  When I expressed my confusion, peanut butter banana being such a normal snack, I discovered that she had never even heard of it before – and thought it sounded kind of gross!  So in honour of my co-worker (and to prove to her what a delicious combination it is), I decided to make Peanut Butter Banana Whoopie Pies.

The recipe for the cookie portion is from Martha Stewart’s Banana Whoopie Pie recipe, but I’m not sure where the peanut butter filling is from – I just got it from this blog.  I made a double-batch so there would be enough for my coworkers and Whoopie Pie testers, as well as a few extra for my family. But for the purposes of this entry, I’m going to write the actual amounts for one batch, to keep it simple.

I first combined 2 cups of flour with ½ tsp of baking powder, baking soda, and salt in a bowl, which I set aside (the dry ingredients).  In a separate bowl, I mashed 1 cup of bananas (about 2 ripe bananas) and mixed it with 1 cup of sour cream.   If the bananas look a little brown, it’s because I had put the three bananas I was saving for this in the fridge earlier in the week, as they were ripening too quickly.  If you’ve ever put really ripe bananas into the fridge for a few days, you’ll know that their skin turns black, and the outer layer of the flesh also turns a little bit brown.  But it’s still good, though!  And it smelled soooooo good at this point – already!

Banana and Sour Cream, pre-mixing

In a third bowl, I mixed ½ cup of butter with ½ cup of granulated (white) sugar and ½ cup of packed brown sugar and mixed them with my electric hand mixer for a few minutes, until it was creamy and pale.

Next, I added 1 large egg and ½ tsp of vanilla extract, beating until they were incorporated.  Then it was time to combine the bowls.  I alternated beating in the dry mixture and the banana-sour cream mixture, making sure to start and end with the dry.  Finally, I used my cookie scoop to scoop the batter onto my cookie sheets, about 1 inch apart, before popping them into my pre-heated oven (350F).  There was some trial and error involved with these last two steps.  I have a medium-sized cookie scoop, so I initially scooped heaping spoonfuls for the cookie.  However, I quickly discovered that the batter spreads quite a bit, leaving me with monster-sized cookies, probably the size of the ones Colin is modeling in the last post.  For the next round, I scaled down to a full-sized scoop’s worth, but that was pretty much the same size.  I ended up doing a half-scoop, which seemed to make them a reasonable size.  And then for fun, I did tiny 1/3-sized scoops for bite-sized treats.

From L>R, the Monster, the Full-Scoop, and the Half-Scoop. The half-scoop ones look puny here, but they're really not.

The last item I had to play with was the baking time – this is something that can vary considerably with different bakers, simply due to different ovens.  After baking them for the recommended 12 minutes, I found that they were still very soft (but delicious nonetheless – tasted like banana bread!).  I ended up settling on about 20 minutes, but this isn’t unusual as my oven doesn’t seem to heat that well.

I don’t know where the peanut butter icing recipe came from, so I’m just going to credit the blog for it.  This was AMAZING – reminded me of the Reese’s Peanut Butter Cup filling.  And super-simple to make: just beat 1 cup of creamy peanut butter, ½ cup of butter, and 1 tsp of vanilla together, then slowly add icing sugar up to 2 cups, stopping when you achieve the desired consistency.

Unfortunately, I wasn’t paying too much attention and accidentally used my half-fat margarine instead of butter.  I discovered this back when I was learning to make a red velvet cake, but half-fat margarine ≠ butterEspecially when it comes to icing.  It has to do with the chemical bonds, but basically, half-fat margarine uses single bonds instead of double-bonds, which makes it much softer and, consequently, much more runny.  So my icing turned out a little soft and not as structured as I would have wanted, but overall, it’s not too bad.  In my defense, I was listening to the last period of the Vancouver Canucks vs. Columbus Blue Jackets game while I was doing this.  (Final score: VAN-4, CBJ-1, in case you’re curious)

To assemble the pies, I did was spoon the peanut butter filling into a plastic bag, twirl up the open end, and snip off a small corner: instant piping bag!  I piped a circle of the peanut butter filling onto the flat bottom of one cookie, then topped it with another (flat bottoms in) and voila! – Peanut Butter Banana Whoopie Pies!

Overall, I enjoyed making the whoopie pies.  The recipe was really simple, especially with the proportions of ingredients being equal, I pretty much only needed my ½ cup measuring cup and my ½ tsp measuring spoon (with a few notable exceptions)!  This meant that I didn’t have to worry too much about forgetting a measurement, although I could always go back to my recipe to check.   Unfortunately, the cookie recipe does tend to spread quite a bit, so I probably need to invest in a smaller sized cookie scoop to make them again – doing the half-scoop meant that my cookies were not always the same size and not always perfectly circular.  I probably also need to work on my piping skills and presentation, as evidenced by the first photo in this blog 😉 Overall, though, I loved the icing, and the cookie had a really strong banana taste so it didn’t get lost with the icing.

The side view. Again, L>R: The Monster, the Full-Scoop, and the Half-Scoop.

PS For those of you who noticed my banana number discrepancy (2 used, 3 refrigerated), I had one extra banana left over, so I made chocolate chip banana muffins.  Yum!

Right out of the oven

I still can’t quite believe that Courteney used low-fat margerine again (in both the pies and the filling!)… butter is the only way in baking in my books! Her argument was that they tasted fine but we don’t know how good they could have been! They still were quite tasty though!
– Becky