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Banana Whoopie Pies


Moist and tender, flecked with chocolate chips and packed with whole grains and bananas, these whoopie pies are a treat you can feel good about giving to your kids.

Ingredients

Cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (3 medium to large) mashed bananas
  • 2 large eggs
  • 2 cups King Arthur Whole Wheat Flour, white wheat or traditional
  • 1 teaspoon baking soda
  • 1 1/2 cups chocolate chips
  • 3/4 cup chopped walnuts

Filling

  • 1/2 cup cream cheese, at room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk as needed
  • 3/4 cup chopped walnuts (optional)

Directions

Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.

1. For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.

2. The mixture will look curdled; that's OK. Beat in the eggs, one at a time.

3. 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.

4. Stir in the chips and walnuts.

5. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.

6. 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.

7. For the filling: Beat together the cream cheese, confectioners' sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency. Stir in the walnuts.

8. To assemble: Spread the bottom of one of the cookies with 2 tablespoons of the filling. Place another cookie on top of the filling, bottom side down.

Recipe summary

Hands-on time:
40 mins. to 55 mins.
Baking time:
12 mins. to 14 mins.
Total time:
1 hrs 10 mins. to 1 hrs 30 mins.
Yield:
10 large or 20 small pies
Rate recipe
****+
Recipe comments (13) »

Tips from our bakers

  • To make coconut filling, omit the walnuts and add 1/2 cup coconut milk powder and 1/2 teaspoon coconut flavoring to the filling mixture. Roll the filled pies in toasted coconut after filling.
  • Since bananas can vary in size and moisture, it's best to test-bake two scoops of the batter to make sure it will dome up properly. If the cookies are too flat, add another 1/4 cup of flour to the remaining batter.
  • For smaller whoopie pies, use a tablespoon scoop to portion out the batter. Bake the smaller ones for 9 to 11 minutes. This recipe will make 20 smaller whoopie pies.

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Nutrition Facts
Serving Size 187g
Servings Per Batch 10 large
Amount Per Serving
Calories 661 Calories from Fat 253
Daily Value*
Total Fat 28g
Saturated Fat 14g
Trans Fat 0g
Cholesterol 79mg
Sodium 299mg
Total Carbohydrate 100g
Dietary Fiber 6g
Sugars 70g
Protein 9g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

*****

06/25/2009

Rachel from New Castle, Delaware

Oh, and I forgot to say that I omitted the nuts for two pies (my mom hates nuts). I reserved a cup of batter for two whole pies then added nuts to the remaining batter. I did the same with the filling...I put together the nutless ones first, then added nuts to the remainder of filling and continued making the rest of the whoopie's. Very good!

*****

06/25/2009

Rachel from New Castle, Delaware

This is delicious! My whole family enjoyed it, even though they were skeptical at first as to how it would taste! The recipe was so easy to make and the pies turned out perfectly! I think they tasted better the next day after they had had time to refrigerate some and the flavors to meld together. =:D Thanks KAF for another fabulous recipe!

06/12/2009

Polina from E.Hanover NJ

I just read the calorie info...after baking and devouring them over a week ago...I couldn't stop eating them....lol ... I didn't make them as a sandwitch, but rather spread some filling on top...so you can cut the calorie in half..... They were very tasty and I would definately make them again....

*****

06/09/2009

Marta from Jacksonville, F

To "from, no name", Whats a 'carb', or 'calorie'? (ha ha). Been baking for 27 years, don't pay too much attention to those issues. I will says, I omitted the chips, but left the nuts the pies. I added Banana extract for an extra kick. We loved them.

*****

06/08/2009

Sylvia from Minnesota

I this at an art class at someone's home, it was so moist and flavorful.

*****

06/08/2009

Gina from McGraw, NY

Everyone loved them and no one asked how many calories or carbs were in the cookies.... of course their mouths were to full to talk , worked out all the way around.

*****

06/07/2009

vetta from Georgia

Great recipes grand kids love them so do I

*****

06/06/2009

marilyn from tickfaw,la

what are 661 calories?????? this is a treat dessert not a major item that you need to eat daily. Also you aren't suppose to eat 5-6 at a time. everyone can afford a treat once in a while....diet or no diet.

*****

06/06/2009

m from ohio

how bout reviewing on TASTE not calorie content. these are baked goods, not diet food.

*****

06/05/2009

Mark from Alabama

These are great. As far as the 661 calories, if you want low calories eat a rice cake. Please rate the recipe not your dietary wishes.