Banana Whoopie Pies

Silky milk chocolate buttercream sandwiched between mini banana cakes....

The “cake” portion is a relatively thick oil-based batter that bakes up into a tender banana-flavoured cake with a hint of cinnamon. It was very easy to mix together by hand.

The filling is a little more involved. I didn’t make the Swiss meringue buttercream in this recipe as I had a batch of this Italian meringue buttercream (unflavoured) in the freezer that used the same ratio of egg whites to butter but 1/3 less sugar. I added the 6 oz of milk chocolate from the Baked recipe and found it too sweet, so added an additional 2 oz of unsweetened chocolate. It had good chocolate flavour, a little more intense than milk chocolate but not by much.

I made these sandwich cookie size, using a #70 (a scant tbsp) scoop for the batter. Baking time was 10 min. and the yield was 84 cookies, 42 pies. I used the same scoop to portion out the filling.

They’re not the prettiest looking sweets I’ve ever made but that didn’t stop people from being drawn to them….. they were a huge hit!