So, clearly I’m still on a huge banana and PB kick. I had a few bananas left over from cupcakes the other day and I’ve been saving this banana whoopie pie recipe for a while now… so here we are with more bananas, more peanut butter frosting and well, bacon. Of course.
This was my first time making whoopie pies, I’ll be honest, I don’t know if I’m going to be making them on a regular basis. I’ve heard that some folks use an ice cream scooper (just like I do for my cupcakes) to get them the same size/shape but this batter is pretty sticky and they recommended piping the batter, so I did. But, they still weren’t really that even and I kinda wasn’t the best at getting them uniform, and it stressed me out. Just keeping in real… I didn’t use a few because they didn’t “match” another cookie. Bummer. BUT, they did taste AMAZING. Winner.
I just made these as a fun Friday night snack, if they were for a party or something, I might have had a mini melt down… I’m letting all the crazy out today lol… The boy, the little brother and his friend loved them. So that was enough for me … (tonight) I think the reason I like the texture of whoopie pies so much is because they’re kind of like the top of a cupcake. I’m sure I’m not the first person to ever say that, so not a huge baking revelation or anything like… but they’re fun and bite sized and pretty.
These were super simple to make, which was also a great thing. I love recipes that take a lot of work, but sometimes, on a Friday night after a long work week all I want is a nice glass of wine and something simple and sweet. These were perfect.
Banana Whoopie Pies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed banana (from 1 large ripe banana)
- 1/2 cup sour cream
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
- Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
- Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
- Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
Peanut Butter Frosting:
This is the same frosting I used for the banana cupcakes, just minus the honey
- 1/2 cup (1 stick) butter, room temperature
- 1-8oz. package of cream cheese, room temperature
- 1/2 cup peanut butter (creamy/smooth, not fresh ground)
- 2 cups powdered sugar (sifted)
- Cream butter and cream cheese until light fluffy in a standing bowl mixer on low-medium speed for about 3 minutes.
- Add the peanut butter until combined.
- Add the powdered sugar and combine on low speed until incorporated.
I used 3 strips of bacon chopped up into itty bitty pieces for these Feel free to cook the bacon like you normally do, we like to bake our bacon for about 15 minutes at 425F and then flip it over and bake for just a few more minutes to get it nice and crispy.
Match your whoopie pies based on shape/size, pipe frosting onto the bottom, toss on a few bacon pieces, put on the top and enjoy
Cookies: Martha Stewart
Inspiration: Handle the Heat
Hope you all have an amazing weekend!