Whoopie pies are making a ferocious come back and were the first to go on a recent wedding dessert table SWEETTABLESCAPES created. So our recipe book is constantly opened as we are testing all the different flavors.
A few days ago, 3 lonely bananas were slowly (again!!) reaching the point of no return so we opened the book and found just what we needed.
Banana Whoopie Recipe:
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
4 Tbsp unsalted butter, at room temperature
4 Tbsp vegetable shortening
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
3 very ripe bananas, mashed
3/4 cup toasted pecans (optional)
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Sift together both flours, baking soda and salt onto a sheet of waxed paper (we did it directly into a bowl)
In the work bowl of a stand mixer fitted with paddle attachment, beat together butter,shortening,sugar and vanilla until light and creamy, about 3 minutes. Add the eggs and beat until combined.
Add the bananas and the pecans (if using) and beat on medium for about 2 minutes, until completely combined.
Add the flour mixture and combine.
Using a spoon, drop about 1 Tbsp batter onto the prepared baking sheets and repeat, spacing them a t least 2 inches apart. Bake for about 10 minutes or until cakes begin to brown.
Remove from the oven and let cakes cool on the sheets for at least 5 minutes before transferring them to a rack to cool completely.
Makes about 48 two-inch cakes.
Note: This a great recipe to add a Tbsp or two of flax meal or wheat germ to amp up the whole grain factor. (We did and they turned out delicious, healthy, a little crunchy because of the pecans and totally “banany” if that’s a word.
Then we added some chocolate butter cream to create our little sandwiches. The combination is YUMMY!!