Monday, February 25, 2013

52 Weeks of Baking: Week 4 - Banana Whoopie Pies

Old bananas? I know I've said to make banana bread or banana pancakes or banana muffins. Not this week. This week I wanted whoopie pies.

Warning: these are sickeningly sweet. Maybe use a regular buttercream or maybe a cream cheese frosting if you don't want to go into diabetic shock when you eat one.

Banana Whoopie Pies

1/4 c softened Earth Balance
1 1/4 c sugar
2 mashed bananas
1/4 c vegetable oil
1 flax egg
1 tsp vanilla
2 1/4 c flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Preaheat the oven to 350 and line a large baking sheet with parchment.

Cream together the Earth Balance and sugar; add the banana, flax egg, oil and vanilla and beat until well combined.

Sift in the dry ingredients and stir until combined; don't over mix. I have an 1/8th c measuring cup that I used to drop the dough onto the cookie sheet; whatever you have, just make them about 2 tbsp. You'll make 24 cookies.

Bake for 12 - 15 minutes. The tops won't get brown but you can use the toothpick test to test for doneness. Let them cool on a rack.


1/4 c Earth Balance
1/4 c shortening
1 c icing sugar
1/2 c corn syrup
1 tsp vanilla

Cream the EB and shortening together; mix in the icing sugar and beat until smooth. Add the vanilla and then drizzle in the corn syrup with the mixer on. Beat until it's fluffy and marshmallow-y. If it's too runny, add some icing sugar a tbsp or so at a time until it mostly holds it's shape. It'll still be pretty soft.

Put about a tbsp of filling on the flat side of one cookie and then sandwich together with another.

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