Bananas, peanut butter and chocolate are a match made in heaven. These whoopie pies are a convenient hand-held delicious package of heaven. Try this recipe next time you have overripe bananas around the house instead of the same old banana bread.
1 1/2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons shortening
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
3 very ripe bananas, mashed
PEANUT BUTTER FILLING
3/4 cup creamy or crunchy peanut butter
3/4 cup unsalted butter, softened
3/4 cup powdered sugar
1/2 teaspoon salt
Miniature semisweet chocolate chip morsels
Preheat oven to 350°F. Place parchment paper onto baking sheet.
Whisk together all-purpose flour, bread flour, baking soda, and salt in a small bowl.
Combine butter, vegetable shortening, light brown sugar, and vanilla extract in a stand mixer bowl.
Using paddle attachment, beat until fluff y on medium speed for 3 minutes.
Add eggs one at a time, stir until combined.
Add flour mixture and mashed bananas alternately to mixture.
Stir between each addition, making sure to scrape down sides of bowl.
If using a whoopie pie pan, fill each crevice and bake for 9 minutes.
Transfer cookies to rack to cool.
If using spoon method, spoon batter onto lined cookie sheet using 1 large tablespoon of batter per cookie.
Place batter 2-inches apart on pan.
Bake for 8 minutes. Place cookies on rack to cool.
Prepare filling, beat together peanut butter and unsalted butter in a small bowl on low speed. Mixture should be smooth and creamy.
Add powdered sugar and salt.
Beat on low until combined, then increase speed to medium. Beat until mixture is fluffy.
After cookies have cooled, pipe filling onto bottom halves of the cookies. Place second cookie on top of filling, bottom side down, to create finished pie.
Gently roll the finished pies in the chocolate morsels, so the sides of the frosting are lined.
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