Banana Bread Whoopie Pies with Fluffy Vanilla Bean Frosting

09.29.2012

Have you ever tried banana bread in cookie form with a thick fluffy layer of frosting sandwiched between two of them? With these cookies now is your chance. They taste just like banana bread with an added bonus, a luscious layer of vanilla bean frosting. Lightly said, these cookies are amazing! I saw the Banana Whoopie Pies over at Martha Stewart and new I just had to try them. Lucky for me I keep a stock of overripe bananas in the freezer for emergencies such as this, where I need an overripe banana in it’s prime but don’t want to wait 7 more days for it to hit its peak ripeness. I used to question whether or not freezing bananas was a good idea until I tried if for myself a few months ago. It actually works great. You simply just leave them unpeeled and pop them into the freezer when they are nice and spotty. Then when you are ready to use them, thaw the frozen banana out (to room temperature, sometimes I cheat and even thaw them in the microwave) then peel and prepare them  as directed in your recipes. Their texture is different from that of an overripe banana that has not been frozen (I’m thinking of the word juicy, so be sure to add all those juices when prepping). They won’t hold their shape well, but they are perfect for recipes that call for mashed bananas. Their color may not be the most pleasant, as the peel will blacken a bit when frozen, but this doesn’t affect their flesh or taste so don’t worry.

I also wanted to mention to you that I finally found cheap vanilla beans! Where you are asking? My friend introduced me to this awesome website (indrivanilla.com) that sells them for 50 cents a piece! I seriously couldn’t believe it! And they are pristine vanilla beans if you ask me. I was so excited when I got mine because they weren’t completely dried, shriveled and lifeless. They just seemed so much fresher and even plumper than what I’ve gotten from the store (just FYI this isn’t a sponsored statement of me trying to sell something for someone, I’m just so excited that I wanted so share the info about such a fabulous deal :).

I made a few changes to the original cookie recipe. I didn’t think 1/2 cup banana would give the cookies near enough banana flavor so I doubled it, then reduce the sour cream by half. I also decided to leave the vanilla out of the cookie portion because I wanted it all to come from the frosting so I could have an equal balance of banana and vanilla flavor. It is an entirely different frosting than what they had listed, but I think a cream cheese version would be delicious as well (although I’d use a lot more powdered sugar than they did, less cream cheese and add some butter of course =). Enjoy!

Banana Bread Whoopie Pies with Fluffy Vanilla Bean Frosting

Yield: 2 Dozen

Banana Bread Whoopie Pies with Fluffy Vanilla Bean Frosting

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed overripe bananas (about 2 large)
  • 1/4 cup sour cream
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 recipe Fluffy Vanilla Bean Frosting
  • Fluffy Vanilla Bean Frosting
  • 1 cup salted butter, at room temperature
  • seeds from two small vanilla beans
  • 4 cups powdered sugar
  • 2 1/2 Tbsp milk
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, whisk together mashed banana and sour cream, set aside.
  • In a large mixing bowl, using an electric hand mixer on medium-high speed, whip together butter, granulated sugar and light-brown sugar until pale and fluffy, about 3-4 minutes. Blend in egg. Add banana mixture and mix until combine. Slowly add dry ingredients and mix just until combine. Scoop dough by rounded tablespoon fulls (about 1 1/2 Tbsp) and drop onto Silpat or parchment lined baking sheets placing them about 1 1/2 inches apart, then smooth edges and flatten cookie as needed (diameter of cookie should be about 1 1/2 - 2 inches. Alternately you can fill a pastry bag fitted with a 1/4 inch plain tip with batter, then pipe dough into 1 1/2 inch rounds onto baking sheet - if you do this method you may get more than 2 dozen pies). Bake in preheated oven for 12 - 13 minutes until edges are golden. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely. Spread and sandwich a layer of frosting between two cookies. Store in an airtight container (in refrigerator if not serving within a few hours) .
  • Fluffy Vanilla Bean Frosting
  • In a large mixing bowl, using an electric hand mixer on medium high speed, whip butter and vanilla bean seeds until pale and fluffy, about 4 minutes. Add powdered sugar, milk and vanilla extract and blend 2 minutes until light and fluffy.
  • Recipe Source: cookie portion adapted slightly from Martha Stewart, frosting - Cooking Classy
http://www.cookingclassy.com/2012/09/banana-bread-whoopie-pies-with-fluffy-vanilla-bean-frosting/

 

12 comments

  • The Cooking Actress: OMG what gorgeous and super delicious looking whoopie pies!! September 30, 2012 at 7:00am Reply

  • sally @ sallys baking addiction: vanilla beans are NOT cheap, you are right! Thank you for the suggestion and link Jaclyn! These whoopie pies look incredible. I love banana desserts :) October 1, 2012 at 6:46am Reply

  • Christi Silbaugh: Oh, all I need is a glass of milk and those whoopie pies and I am all set! October 1, 2012 at 7:27am Reply

  • Anonymous: Can these be stored outside or do they need to be refrigerated?
    October 12, 2012 at 4:16am Reply

  • Jaclyn: Anonymous – I would recommend in the refrigerator, they are to be served immediately according to marthastewart.com I think just because they will sort of ripen after a few hours and kind of break down like banana bread does (similar to how the crust of banana bread will become sticky and moist) but the refrigerator would probably slow the process so yes that would be a good idea. Just be sure it’s in an airtight container, then maybe let them rest at room temp before enjoying unless you prefer them cold. October 12, 2012 at 5:39pm Reply

  • Seph: I made a Caramel Butter Cream as the filling. Yum! November 9, 2012 at 3:36pm Reply

    • Jaclyn: That sounds like the perfect combo! Thanks for the idea and comment! November 12, 2012 at 11:29pm Reply

  • Celia: Thank you for sharing this fantastic recipe! I made these over the holidays and everybody wanted the recipe. They remind me of my childhood favourite – Sara Lee Banana cake! I will try piping them onto the baking sheet next time to make a more uniform shape. January 8, 2013 at 7:03pm Reply

    • Jaclyn: You’re very welcome Celia! I’m so glad you enjoyed them and that they reminded you of a childhood favorite =). I love when I make something that reminds me of my childhood, it’s so fun to go back in time for a moment. Thanks for your comment! January 8, 2013 at 9:55pm Reply

  • Whoopie Pie love « cook bake and eat: […] Banana Whoopie Pies – Now I know Lau will loathe these with a passion as they feature bananas, but I will still have to give these a whirl as I adore bananas in anything and everything. I always feel I’m being healthy when a banana is involved, even if I’m clearly not! […] February 3, 2013 at 6:58am Reply

  • Averie @ Averie Cooks: Totally unrelated to the gorgeous recipe but I keep my overripe bananas in a big ziplock in the freezer, unpeeled. Basically take your ripe banana from the countertop, peel it, break it into 2-inch chunks, give or take, pop into the baggie. That way after they’re frozen you don’t have to struggle with that frozen peeling. And on top of it, a chunk or two is a great smoothie addition, and sometimes you dont need a whole banana for a recipe; just a chunk :) February 12, 2013 at 10:15pm Reply

    • Jaclyn: Awesome tip Averie! Thanks so much I’m definitely going to have to try that! February 14, 2013 at 9:19am Reply

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