You cannot have enough recipes to use up those speckled, ripe bananas that constantly seem to regenerate themselves on your countertop. We use them for banana muffins, chocolate chip banana bread, chocolate pecan banana bread and most recently an utterly decadent Sticky Banana Toffee Pudding.
- Preheat oven to 350 degrees F.
- Makes about 10 -12 whoopie pies
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large or 3 small bananas, mashed
- 1/2 cup honey
- 2/3 cup brown sugar
- 1 egg
- 3 tsp vanilla extract
- 1/3 cup softened butter, room temperature
- 1/3 cup olive oil
Whisk all together for several minutes, then fold in the dry ingredients by hand, being careful not to over mix the batter once the flour is fully incorporated. Drop heaping tablespoons of the batter onto a parchment paper-lined cookie sheet, 3 to 4 inches apart. Use more butter if you want larger whoopie pies. I have a small ice cream scoop that I use for my whoopie pies which is an ideal measurement and makes the job go very quickly. I then use the back of a spoon to spread the batter out to about a 1/2 inch thickness on the cookie sheet. Bake for 13-15 minutes depending upon the size of your whoopie pies. Look for the edges to be beginning to brown and the center to spring back when lightly touched to determine if they are fully baked.
Cream Cheese Frosting
- 1/2 cup butter
- 1/2 cup cream cheese
- 3 1/2 cups icing sugar (powdered sugar)
- 1 tsp vanilla extract
a little milk blends together the cream cheese, vanilla extract, and butter, then slowly add the icing sugar adding a little milk (a teaspoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point. For whoopie pies, you will want the frosting consistency to be a little more on the stiff side.