The Whoopie Pie is everyman’s snack cake: portable, cream-filled, requiring no special pans or equipment to make, and capable of appearing in a dizzying array of flavors. This is a truly versatile snack; the pie I'm going to make here is based on bananas and whole wheat, but once I got rolling in whoopie-world, it was hard to stop. I also came up with Peanut Butter Whoopie Pies, Maple Walnut Whoopies, and Gingerbread Whoopie Pies. The recipes section of the website also includes a Reverse Whoopie Pie (vanilla cookie, chocolate filling). Which, once you count PJ's future (this coming Friday) and MJ's recent posts, gives you a collection of more than half a dozen expressions of the genre in our recipe arsenal. You now have a full wardrobe of whoopie flavors at your fingertips.

You can go visit the other flavors by clicking on the links where they're listed above, but for now, let’s make Banana Whoopie Pies. First, turn the oven on to 350°F, and get your baking sheets ready. In my case, that always means reaching for a couple of sheets of parchment paper.

Next, measure out the dry ingredients and whisk them together.


This recipe calls for 3 bananas, mashed. The average banana yields 1/2 cup of smooshed product, depending on its size. This variability can have some repercussions, as we’ll see later. I tend to grab 3 bananas and make an adjustment to the batter’s consistency later, if I need to. You can, of course, mash your three bananas and then measure an exact 1 1/2 cups, and freeze any excess for later use: fielder's choice. I like to use a potato masher to do my smooshing.


As you can see, it's effective.


Next, we’ll cream the fat, sugar, and salt until it’s smooth, and add the vanilla.


Now the bananas go in.


The mixture is going to look pretty curdled; don’t worry.


Just make sure you scrape the bowl, so the butter and sugar on the bottom gets evenly incorporated. Add the dry ingredients, mix and scrape again.


Time for the nuts and chips. It was about this time that I realized the eggs I’d taken out for the batter were still sitting on the counter. Doh! So in they went, with another bit of mixing and a good scrape.


In this case, the bananas were a little on the big side, and the batter looked a little too thin to achieve the desired imposing height that a Whoopie pie should have. So I test-baked one scoop, as a sanity check. As I suspected, the finished cookie was a bit on the flat side (the one on the right). I added 1/4 cup more flour to the remaining batter and test-baked one more cookie (the one on the left).


That’s more like it. Now I can bake the rest of the batter. I made some big whoopee pies with my muffin scoop, and some smaller ones with my tablespoon scoop.


Be sure to leave plenty of real estate around each one, so they stay round as they bake.

Bake the cookies until they’re just barely golden brown at the edges, and the top springs back when lightly touched with your finger.


While the cookies are cooling, I’ll make the filling.

This one is based on cream cheese instead of vegetable shortening or marshmallow creme. Place the cream cheese in the mixing bowl, and put a strainer on top of the bowl. Now you can measure or weigh the confectioners' sugar into the strainer and stir it through, to remove any lumps.


Mix together at low speed (to keep the confectioners' sugar from poofing!) until the mixture is smooth. Add the vanilla, scrape, and mix.


There. Nice and smooth and creamy.

Assembly is easy. Put some filling on the bottom of a cookie, place another cookie on top of the filling (the bottoms face each other), press gently. After assembling a couple with the straight cream cheese filling, I decided to branch out a bit.


I happen to like the idea of a banana whoopie pie with coconut-flavored filling, so I added a half cup of our fabulous coconut-milk powder (also pushed through a strainer to remove lumps) and some coconut flavoring to the filling.


After stirring these two through the strainer into the cream cheese and mixing, I adjusted the consistency with a little milk,


then decided to add a little visual cue to the whoopie pies by rolling the edges of the filling in some toasted coconut.


I also like bananas and chocolate together, and you could take the chocolate snack filling I invented for the Peanut Butter Whoopie Pies and use that instead.

If you’ve hopped over to the recipes and looked them over, you’ll see that the nutritional analysis is a bit of a shocker. Let’s face it, a full-sized pie isn’t a puny snack by any stretch. Depending on how many calories you can afford, you have several choices: find someone to split it with, substitute it for a meal, or make smaller ones.

Bake vs. buy comparison:

Wicked Whoopies online: $2.00 each

Whoopie pies from Amazon: $3 each

Whoopie pies from VT Country store: $3.32 each

Bake your own Banana Whoopie pies: .53 cents each

Please read, rate, bake and review any of our new Whoopie Pie recipes!

Banana Whoopie Pies , Peanut Butter Whoopie Pies,

Maple Walnut Whoopie Pies or Gingerbread Whoopie Pies.

Filed Under: Recipes
Susan Reid
The Author

About Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

View all posts by Susan Reid