Bananas Foster Whoopie Pies
That New Orleans classic takes the form of a soft and cakey cookie.
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In the heavy humid New Orleans evening, the pastel pink exterior of Brennan’s Restaurant has a soft golden glow to it, almost like the dessert it is so famous for. In the posh green and pink dining room, bananas light up literally in the flambé flames of an amber sauce of sugar, butter, and rum. The topping of vanilla ice cream doesn’t keep long as it melts, creating a creamy caramel-y sauce both coating and complimenting the bananas. Here, that classic dessert is transformed into a portable handheld dessert. Bananas Foster Whoopie Pies have a thick, moist, and tender cake base loaded with fresh banana flavor. The caramel sauce in the center is held in place by a smooth cream cheese frosting that is just meant to partner with banana desserts.
These Bananas Foster Whoopie Pies come together quicker than you think! A butter-based batter is laced with warm spices like ginger and cinnamon, complimenting the fresh mashed bananas. After all of the ingredients are mixed together, the batter is thick but not dry, almost like a super thick pancake batter.
An ice cream scoop is the best way to get even portions of the batter out onto the pan. The whoopie pies bake and puff up with the tenderness of a cake but the sturdiness of a cookie.
Once cooled, cream cheese frosting perfumed with a bit of rum extract is piped onto one side of the cookie. A bit of caramel sauce then is added before another whoopie pie is secured on top.
Let the whoopie pies chill in the refrigerator, as this will firm up the cookies and prevent the frosting from spilling out of the sides.
The result? A dessert that encapsulates all of the flavors and textures of the classic bananas foster. The whoopie pie itself is moist and the spices and vanilla amp up the banana’s natural fruitiness. Sweetness from the caramel sauce is tamed with the creamy and richness of the cream cheese frosting.
Each bite is like sitting in that famous New Orleans restaurant and taking a bite into tradition.
Bananas Foster Whoopie Pies
For the whoopie pies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 2 large bananas, mashed
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon rum extract
- 1/4 teaspoon fine salt
- 1/2 cup caramel sauce
To make the whoopie pies:
- Preheat oven to 350°F and line two baking sheets with parchment paper, set aside. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger, set aside.
- In another bowl beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes scraping the sides and bottom of the bowl frequently.
- Beat in egg until combined. Add in mashed bananas, sour cream, and vanilla.
- Gradually add the dry ingredients in batches until completely combined and no streaks of flour are apparent.
- Use an ice cream scoop to portion out 16 cookies at least 2 to 3 inches apart on the prepared baking trays.
- Bake for 15 to 17 minutes or until the edges start to brown and the tops of the whoopie pies don’t look wet. Cool completely.
To make the frosting and assemble:
- In a bowl beat cream cheese and butter on a medium speed until smooth and lump free.
- Gradually add in the powdered sugar followed by the vanilla extract, rum extract, and salt, scrape the bowl to ensure proper incorporation.
- Fill a pastry bag or zip top bag with the frosting and pipe the frosting onto the flat side of one of the whoopie pies.
- Carefully spoon some of the caramel sauce into the center of the whoopie pie. Press the flat side of another whoopie pie on top.
- Transfer the whoopie pies into the refrigerator to chill for 1 to 2 hours before serving.
Recipe adapted from Cup Of Sugar Pinch Of Salt.
