An alternate title for those of you who are whoopie pie connoisseurs would be “Browned Butter Banana Cookie Sandwiches.”
Let me explain myself. ‘Twas but a year ago that I tried the phenomenon called whoopie pies for the very first time at a Corner Bakery in Dallas, Texas. I’d heard of them before but never truly understood what I was getting myself into when I first tried, and inevitably loved, this crazy little concoction. I kept meaning to try to make them for the longest time but kept getting sidetracked by bacon, pizza, and being pregnant and unable to cook…so they fell by the wayside. This last weekend we found ourselves at that very same Corner Bakery and I knew that fate was telling me it was time.
Time to try whoopie pies at home. Time to stand up and create in my own kitchen. And so I did.
Now I say that those of you who are whoopie pie connoisseurs may disagree, and that’s mainly because a lot of people will argue that the cookie-cake thing needs to be more cakey than cookie. It’s true – wars have ensued over this debate. I’ve seen it on Foodnetwork, and we all know that’s real life.
Now here’s the thing: these will be more cakey if you let them cool at room temperature. They will be more cookie if you refrigerate after baking (it makes the frosting part easier to spread). And speaking of frosting, I don’t know if that’s really what the “whoopie” in whoopie pies is, but that’s what we’re saying for this recipe. So if you
disagree know better, please make whatever filling you like inside. Me? I just can’t be bothered by learning to make something else right now. Not when there are whoopie pies to be tasted!
These whoopie pies are the perfect dessert for the holidays or any time when you have extra bananas on hand!
- 1 stick (8 Tbsp) butter, softened
- 1/2 cup sugar
- 1/2 brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 large very ripe bananas, mashed very well
- 2 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 batch cream cheese frosting
Preheat oven to 350. In a small skillet over medium low heat brown the butter by adding it to the pan and let it bubble, stirring constantly. As you start to see some brown in the color take note; it won’t take long to finish from there. Pour immediately into a cold bowl to stop cooking. Cream together the butter and sugars, then add the egg, vanilla, and banana and mix until smooth. Sift together the flour, baking powder, and salt and fold into the wet ingredients until just combined. Line a baking sheet with parchment paper or a Silpat. Add the batter to a large plastic bag and cut off the tip (you can use a piping set if you have one and just use a large round tip). Pipe the cake/cookies onto the sheet about 1 inch apart and 1 1/2 inches in diameter. You may have to do two batches (or two pans if you have a good oven). Bake at 350 for 10-15 minutes until the bottoms are just slightly browned. Remove immediately from oven and let cool completely before frosting. To frost just spread a large dollop on the bottom of one cookie and then press the second cookie on top. Devour.
This last picture was taken in a panic as I realized that I’d started eating the pie and it was snowing. Panicked because I didn’t have enough pictures of the pies. And panicked because it’s snowing. Welcome to winter!
P.S. I’d LOVE it if you clicked over to the Shape Magazine Best Blogger Awards and voted for Faces of Beauty! I’m so excited to be nominated and would love the chance to share the message of Faces of Beauty with even more of the world! The deadline is Friday 🙂