Banana Bread Whoopie Pies

We decided it was finally time to re-open the cooking school, and thought it was only fitting to invite our most dedicated students (many of whom have become dear friends) to join us with a “Bake Club reunion”.

We held two sessions. One for those who used to come in the evenings and another for those who came during the day.  It was lovely catching up with the girls after more than two years of not seeing them face to face.

The idea for our reunion was that we were to bake! Of course 🙂 

I shared my new easy template for making cookies in a Thermomix or Food Processor, which became the foundation for our baking.

Note – This template can be found in my Online Perfect Cookie 1 Course

Anyway, let’s get on with the recipe.

Christine, one of our lovely Bake Club members, brought a recipe along for soft banana cookies. We did our Bake Club thing and made some adjustments; we think it’s an absolute keeper.  If you love banana bread, you’re going to fall in love with these banana bread whoopie pies. They are easy to make and (almost too easy to) eat.

I’ve made a couple of batches now, one batch just as I’ve written the recipe but another set with 50g of crushed pecans folded through the batter.  I can’t decide which I like the best.  The addition of the crushed pecans causes the mix to mound a little more, whereas the plain ones flatten a bit. They both taste pretty good.

They’re both yummy, and my grandson enjoys the nut-free ones at school.  We’ve filled them and popped them in the freezer.  He tells me they’re perfect by the time he gets one out for lunch.  Hehehee, I love him.

Banana bread whoopie pies

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Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

Difficulty Easy

Course Afternoon Tea, Biscuits, Lunch Box Treat, Morning Tea, Snack

Cuisine American

Servings 12 Pairs

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• 1 Thermomix or Stand Mixer

Ingredients

  

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Ingredients for the whoopie pies:

• 185 g plain flour (all-purpose)
• 125 g caster sugar
• 4 g 1 scant tsp bicarb soda (scant = just under a tsp)
• ½ tsp flaked salt or ¼ tsp fine salt
• ½ tsp cinnamon powdered
• 75 g cold cubed unsalted butter or room temp for conventional
• 170 g banana ripe or overripe for best flavour
• 50 g 1 large egg

Ingredients For the Filling

• 75 g unsalted butter cold cubes straight from the fridge for the TM method and room temp for conventional
• 75 g Philly straight from the fridge for the TM but room temp for conventional
• 200 g soft icing sugar
• Pinch salt I like flaked
• 1 tsp vanilla extract

Instructions

 

TM Method for the whoopie pies:

• 170°C fan and prepare flat cookie trays.
• Weigh the flour, caster sugar, bicarb, salt, cinnamon and cold cubed butter into the TM bowl. With the lid and MC in place, mix for 10 seconds/speed 5. Remove this mix from the TM bowl and set it aside.
• Add the banana and egg to the TM bowl and mix for 5 seconds/speed 5
• Return the dry mix to the TM bowl and set again for 5 seconds, speed 3; scrape down and repeat if necessary.
• We used a small ice cream scoop to portion out the whoopie pies, leaving a space between them on the tray because they spread a little. Don't flatten them.
• Baked for 13 mins in my oven, rotating the tray at the 10-minute mark. We’re looking for them to be a light golden brown on the edges, and when gently pressed in the centre, they spring back.

Conventional Method for the whoopie pies:

• 170°C fan and prepare flat cookie trays.
• Start by weighing the flour, bicarb, salt and cinnamon into a mixing bowl; using a fork or whisk, mix to combine.
• In another small bowl, mash the banana with a fork, add the egg and mix well to combine.
• In the bowl of a stand mixer, weigh the room temperature butter and sugar into the bowl and with the paddle attachment fitted, whip until light and fluffy.
• Add half the dry mix to the creamed butter/sugar and fold through, then repeat with ½ the wet banana egg mix folding through to combine. Repeat this with the remaining dry, then wet.
• We used a small ice cream scoop to portion out the whoopie pies, leaving a space between them on the tray because they spread a little. Don't flatten them.
• We Baked them for 13 mins in my oven, rotating the tray at the 10-minute mark. We’re looking for them to be a light golden brown on the edges, and when gently pressed in the centre, they spring back.

Thermomix Method for the Filling:

• Start by beating the butter until soft; I did 10 seconds/speed 5
• then add the Philly and vanilla and beat again until soft 10 seconds/speed 5
• Weigh in the icing sugar and mix 5 seconds speed 5. scrape down and repeat if necessary.

Conventional Method for the Filling:

• Weigh the room temp butter and Philly into the bowl of a stand mixer. Beat with the paddle attachment until soft and fluffy,
• Add in the vanilla then sift in the soft icing sugar and salt pinch, and mix with the paddle attachment.

Notes

• You can freeze these whoopie pies either filled or unfilled. 
• Great for lunch box treats. 
• We used a tiny ice cream scoop to dollop out our whoopie pies, but a rounded tsp will work fine if you don’t have one.

If you want to learn how to make most cookies the easy way in a Thermomix or food processor, take a look at our online course. 

Want to know more?

I’ve got many recipes on my blog for lunch box treats or snacks.

• Honey Almond Slice
• Thermo muesli bars
• Fruit bowl Muffins
• Banana Oat Bars
• Malted Date Loaf
• Weetbix muffins