Recipes Whoopie Pies

Chocolate Chip Banana Whoopie Pies with Cinnamon Cream Cheese Frosting

Chocolate Chip Banana Whoopie Pies

Whoopie pies with banana? Why not!

Like many bakers, I have one go-to recipe for using up a fruit bowl full of overripe bananas: banana bread. Sure, every now and then I’ll throw an overripe banana into one of my morning smoothies, but for the most part an excess of mushy brown bananas equals a fresh-baked loaf of banana bread. Sometimes with chocolate chips, sometimes with walnuts, sometimes in muffin form, but almost always banana bread.

This week, when confronted with that familiar bunch of two-days-past-their-prime bananas, I decided to try something new.

A Pennsylvania Dutch Classic

Having grown up in central Pennsylvania, I’ve always had a fondness for whoopie pies. Formed by a pair of soft, dome-shaped round cakes with a creamy frosting sandwiched in between, whoopie pies are often available for purchase at farmers markets, Amish bakeries, bake sales, and roadside farmstands.

The classic whoopie pie features a chocolate cake with vanilla frosting, but there are loads of variations: chocolate chip, peanut butter, red velvet, and more. So, why not banana?

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

Whoopie Pies Your Way

Not only does this whoopie pie recipe offer a great alternative to banana bread, but they’re also a template ripe (see what I did there?) for customization. Try adding a tablespoon or two of cocoa powder to the batter for a chocolate-chocolate chip version. Add pecans or walnuts. Use white chocolate chips, or cinnamon chips, or omit the chips altogether. Substitute Mascarpone for the cream cheese, or make a a peanut butter or chocolate frosting instead. So many possibilities!

More whoopie pie recipes you might enjoy:

Miniature Watermelon Whoopie Pies
Rainbow Whoopie Pies

And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies

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Chocolate Chip Banana Whoopie Pies

Chocolate Chip Banana Whoopie Pies with Cinnamon Cream Cheese Frosting


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  • Author: becky
  • Total Time: 44 minutes
  • Yield: 10 3" round whoopie pies 1x

Description

A fun twist on a classic Pennsylvania Dutch dessert, and an alternate way to use up an excess of overripe bananas!


Ingredients

Scale

Chocolate Chip Banana Whoopie Pies:

330 grams all-purpose flour
90 grams granulated sugar, plus more for dusting
90 grams light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch salt
250 grams overripe bananas, mashed (about 2 large bananas)
100 grams unsalted butter, softened
50 grams sour cream
1 egg
5 grams vanilla bean paste
75 grams chopped dark chocolate, or mini chocolate chips (about 1/2 cup)

Cinnamon Cream Cheese Frosting:

225 grams cream cheese, softened
55 grams unsalted butter, softened
10 grams vanilla bean paste
2 teaspoon ground cinnamon
130 grams confectioner’s sugar, plus additional as needed to achieve desired consistency


Instructions

Whoopie Pies:

Preheat oven to 350° F / 175° C.

Line one large baking sheet, or two medium-size sheets, with parchment paper, and set aside.

In a large mixing bowl, combine flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.

In a separate mixing bowl, or the bowl of a stand mixer, add mashed bananas, butter, sour cream, egg, and vanilla bean paste, and beat on high speed for two minutes, or until well-combined.

Gradually add dry mixture to wet ingredients, beating well after each addition.

Add chocolate chips or chopped chocolate to batter, stirring gently to combine.

Transfer batter to a large piping bag, and pipe onto parchment-lined tray in 2″ (5 cm) round circles. Be careful to leave about 2″ of space in between each pie, as they will spread while baking.

Dust each pie with a sprinkle of sugar.

Bake in preheated oven for 12-14 minutes, or until just golden brown. Remove tray from oven and transfer to a cooling rack, allowing pies to cool completely before removing from the parchment, and before proceeding to the next step.

Frosting:

While pies are cooling, prepare the frosting: Combine butter, cream cheese, vanilla bean paste, and cinnamon in a mixing bowl (or the bowl of a stand mixer) and whip on high speed until light and fluffy.

Gradually add the confectioner’s sugar, beating well after each addition. The ideal frosting should be fluffy, smooth, and creamy, but not runny. If necessary, add more confectioner’s sugar, a few spoonfuls at a time, until desired consistency is achieved.

Use a spatula to spread a layer of frosting onto the flat side of half of the whoopie pies.

To finish, place a second pie on top of the frosting layer to create a “sandwich.”

Store whoopie pies in an airtight container at room temperature, or in the refrigerator if not serving that day. These will keep in the fridge for 3-4 days, or they also freeze well.

 

  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Whoopie Pies
  • Method: Oven
  • Cuisine: PA Dutch

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