I think I’ve talked about my dislike of whoopie pies before. They are the lamer version of a macaron in my book. Like, if a macaron was to sell it’s soul to the devil, I’m pretty sure it would turn into a whoopie pie.

But I saw this recipe and needed to make it immediately. Immediately. I haven’t been inspired to bake for quite some time so I didn’t fight the urge and I’m so glad. These are fantastic as far as whoopie pies go. The cake part is like banana bread and the cream cheese frosting is made with peanut butter so it’s obviously amazing.

I’m definitely not a whoopie pie convert but I will definitely be making these again. Maybe tomorrow.

(I know I haven’t posted much lately. I’ve had so much going on and it’s not slowing down anytime soon. I will try to post more often, I swear!)

Banana Whoopie Pies with Peanut Butter Cream Cheese Frosting
For the whoopie pies:
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
For the cream cheese frosting:
  • 1 package 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons butter softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.
  2. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Store in the refrigerator.



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