Jun 21, 2013

Banana Cream Whoopie Pies




This is a great finger food dessert. Just pick it up and go for it, no plate, fork or mess. Two little moist cakey cookies with banana goodness, mini chocolate chips and pecans filled with soft and fluffy cream cheese frosting. Great for dessert on the go. Whoopie.


Ingredients for the cookies:
1 cup ripe mashed bananas
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
1 teaspoons vanilla
1/2 cup mini chocolate chips
1/2 cup finely chopped pecans

Preheat oven to 350 degrees F.

Directions:
In separate bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg and set aside.

In mixer bowl blend together mashed bananas, sugars, oil, eggs, and vanilla until totally combine. Add dry ingredients from the bowl you set aside and blend till mixed totally together. Stir in mini chips and pecans. The mixture will be much softer than regular cookie dough.

Line baking sheet with parchment paper. Drop dough by scoop on to baking sheet. I used my smallest scoop which is a 1 Tablespoon size scoop, set about two inches apart. A scoop will help the mixture to stay in a round form.

Bake in 350 degree oven for 10-12 minutes until till firm but not overly browned as they will get to dry.

Cream Cheese Frosting Filling:
1/2 cup softened butter
1 -  8 oz. brick cream cheese
3 cups powdered sugar
2 teaspoons vanilla

Directions:
Whip butter and cream cheese together until smooth. Add powdered sugar one cup at a time and mix until well combined. Add vanilla and mix until creamy.

Make sure the cookies are completely cooled before filling. When filling I use the same scoop as the I did for the cookies. Fill with one rounded scoop of frosting in the center of one cookie and top with another cookie. Squeeze together until frosting goes to the edge of cookies. Enjoy.


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