Banana and Peanut Butter Whoopie Pies

I guess I really enjoyed my last whoopie pies that I just had to try them again! This time: banana and peanut butter! I saw this over at Daydreamer Desserts when I was still a "whoopie virgin" (see that play on words I did there? It works on many levels of funny) and was intrigued even then.

I made these for our Honors Chorus bake sale alongside the chocolate chip cookies and the other mystery item you will soon learn about;) When I decided to make these I was so excited. For some reason I had it in my mind that these were going to be the greatest things ever! Can I honest? Not so much. And that's a lot coming from me. I am so much a peanut butter fan, that we can no longer keep peanut butter in the house. I'm not kidding. We do not buy peanut butter AT ALL because of the major self-control issues I have with it.


So like I said, I wasn't too impressed=/ The banana cookie was nice on its own, but when paired with the peanut butter filling, it kinda flopped. I don't think it was either components fault; they just weren't a good match. Again, this seems odd because I am an advocate for peanut butter and banana sandwiches and why should this be any different? But it was. My one chorus director was even kind enough to tell me about how he assumed it was some sort of "regular cookie", but after taking a bite, he spit it out. Yupp, thanks...


So I mean I guess I recommend trying this? Maybe. If you're looking for an interesting new whoopie pie flavor to try, then go for it. I will say I actually did not use the peanut butter filling from below. I created my own and really enjoyed it. But I think I might keep it my little secret hehe. I will say that the banana cookies were VERY sticky and hard to hold in order to frost because they would stick to my fingers.


Banana Whoopie
found at Daydreamer Desserts
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

1 1/2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
3/4 cups light brown sugar
1 teaspoon vanilla extract
2 large eggs
3 very ripe bananas, mashed

Preheat oven to 350 degrees F.

Line three baking sheets with parchment paper or a Silpat.In a small bowl whisk together the all-purpose flour, bread flour, baking soda, and salt.

In the bowl of a stand mixer combine the butter, vegetable shortening, light brown sugar, and vanilla. Beat on medium speed for about 3 minutes with the paddle attachment, until light and fluffy.

Add the eggs one at a time, and stir just until combined.

Alternate adding the flour mixture and the mashed bananas. Stir to combine between each addition and scrape down the sides of the bowl if necessary.

Spoon one tablespoon of batter at a time onto a lined cookie sheet making sure they are at least 2 inches apart. Bake for 8 minutes.


Salty Peanut Butter Whoopie Filling
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

3/4 cup creamy or crunchy peanut butter
3/4 cup (6 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/2 teaspoon salt

In a small bowl beat together the peanut butter and unsalted butter on low speed until smooth and creamy.

Add the confectioners' sugar and salt, beat on low just until combined then increase speed to medium and beat until fluffy, about 4 minutes.