I am obsessed with Pinterst. Its horrible. Between Facebook, Pinterest, and blogging my butt has been glued to my desk chair for way longer than Michelle Obama’s new Healthy Living Campaign would approve of.
But I eat my vegetables….?
I love daydreaming about my next recipe by scrolling through the hundreds and hundreds of delicious looking goodies people have pinned. You can gain at least 5 lbs just by looking at some of the yummy desserts people have created.
First I found the most dangerously delicious looking Reese’s Peanut Butter Banana Bread from the blog Cookies & Cups. OmyGOSH. Reese’s.. in banana bread?? Lots of Reeses… ooey gooey Reeses?? Yes please.
So that’s how I got my first ingredient… bananas. Thought I was going to say Reese’s didn’t you?
But how to use bananas? Cookies? Bars? Cake?
Whoopie pies. The thing I love the most about whoopie pies is that you can literally bake them into whatever flavor concoction you want. They’re like a whole little subcategory of super cookie.
And now the last addition.. the Fudgy Frosting. This wasn’t actually from Pinterest at all, but I promise you this is the BEST fudgy frosting ever. EVER. It’s from The Weekend Baker cookbook and I swear once you make this frosting you will never make another chocolate fudge frosting again. Its soooo smooth and perfectly rich. Abigail Dodge’s (the author) secret weapon is evaporated milk and smooth butter. Yum!
So in the end, my hours of of obsessively drooling over Pinterst resulted in one of my new favorite Whoopie recipes to date. These chocolate chip banana whoopie pies are the perfect delicate banana cake texture with soft chunks of chocolate and velvety smooth fudgy frosting.
Bake with caution. These are hard to keep your hands off of :)
[typography font=”Cantarell” size=”20″ size_format=”px”]Chocolate Chip Banana Whoopie Pies with Fudgy Frosting[/typography]
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed banana (from 1 large ripe banana)
- 1/2 cup reduced fat sour cream
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
- 6 ounces unsweetened chocolate, chopped
- 1 1/3 cups granulated sugar
- 1 cup fat-free evaporated milk
- 6 tablespoons unsalted butter, cut into 2 pieces
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mats.
- Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
- Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture. Stir in chocolate chips.
- Use a 1/4 cup ice-cream scoop to scoop balls of dough onto prepared pans. OR transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
- Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.
- Melt unsweetened chocolate in a double boiler or in the microwave.
- Combine sugar, evaporate milk, butter, vanilla, an salt in a blender. (This is a lot of frosting for one blender, if you are not confident in the ability of your blender – mine is still kinda mad at me…. then make this in two batches)
- Add chocolate to blender and blend on high speed until the mixture darkens and is very thick, about two minutes. Don’t be scared, you will hear the engine working very hard and the mixture will look like its barely moving. It will not be pourable.
- Using a tablespoon, scoop frosting onto flat side of whoopie pie and sandwich with another.
Banana Whoopie Pie Recipe adapted from MarthaStewart.com
Fudgy Frosting recipe adapted from The Weekend Baker