Daring Bakers’ December 2013 – Let’s Make Whoopie!

Banana Chocolate Chip Whoopie Pies | BakeNQuilt.com Blog-checking lines: The December Daring Bakers’ Challenge had us all cheering – the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose… What else is there to say but “Whoopie!”

I’ve never had a Whoopie Pie before, so I really didn’t know what to expect from this challenge.   I admit, with all the holiday baking I’ve been doing the thought of another cookie wasn’t all that appealing.  However, when I was trying to decide what flavor Whoopie Pie to make, I came across a recipe for Banana Chocolate Chip Whoopie Pies by King Arthur Flour that was made with whole wheat flour.   The idea of a slightly healthier Whoopie Pie was very appealing and I had a lot of fun making them.

These whoopies are wonderful and were a big hit around here.  I’m so glad I tried them!  They’re like two fluffy little mounds of banana bread with cream cheese frosting in between.  It’s not even apparent that the banana cake is whole wheat.  Just for fun, I made two flavors of frosting, vanilla cream cheese and mocha cream cheese.  I chose to make the small pies and I’m glad I did as they were very satisfying even at the smaller size.  The same cookie scoop I used to dollop out the batter was perfect for measuring out filling for the cakes as well and made it very easy to fill them with little mess or fuss.  I did find that they were a little sweeter than I would like, so I think next time I will cut back the sugar in the cakes or use bananas that are not as ripe.  I think a darker chocolate filling or a caramel or peanut butter filling would also be great with these banana cakes.

Banana Whoopie Pies with Cream Cheese Frosting
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 20
Fluffy mounds of chocolate chip banana cake filled with cream cheese frosting
  • For the Cakes:
  • ½ cup (113g/4oz) (1 stick) unsalted butter, softened
  • ½ cup (106g/3.75oz)brown sugar
  • ¼ cup(50g/1.75oz) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1½ cups (3 medium to large) mashed bananas
  • 2 large eggs
  • 2 cups (241g/8.5oz) white whole wheat or traditional whole wheat flour
  • 1 teaspoon baking soda
  • 1½ cups(255g9oz/) mini chocolate chips
  • For the Vanilla Cream Cheese Filling:
  • 3 cups (375 gm/13.25oz) confectioners’ sugar
  • ½ cup (1 stick) (115g/4 oz) unsalted butter, softened
  • 8 ounces (225 gm) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • For the Mocha Frosting: (add to half of the vanilla base)
  • 1 Tbsp. instant espresso powder
  • 2 Tbsp. dutch process cocoa powder
  • 1 Tbsp. water
  1. For the cakes:
  2. Preheat the oven to 350°F/176C. Lightly grease two baking sheets, or line with parchment paper.
  3. In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.
  4. The mixture will look curdled; that's OK. Beat in the eggs, one at a time.
  5. Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more.
  6. Stir in the chocolate chips.
  7. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.
  8. Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.
  9. For the filling:
  10. Sift the confectioners’ sugar into a medium bowl and set aside.
  11. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
  12. Add the confectioner’s sugar, vanilla, and salt and beat until smooth. Be careful not to over beat the filling or it will lose structure.
  13. To make half of the filling mocha, separate out half of the filling into a separate bowl. Dissolve the espresso powder in 1 Tbsp. of warm water. Add espresso and cocoa powder to the filling and stir well to combine.
  14. To assemble:
  15. Spread or scoop a dollop of filling on one flat side of half of the cakes. Place an unfrosted cake on top of the filled one and press gently to spread the filling in between the cakes.


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