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descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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@idhttps://12tomatoes.com/bananas-foster-whoopie-pies/#recipe
headline
nameBananas Foster Whoopie Pies
descriptionThat New Orleans classic takes the form of a soft and cakey cookie.
urlhttps://12tomatoes.com/bananas-foster-whoopie-pies
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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:
  1. 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.
  2. 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.
  3. Beat in egg until combined. Add in mashed bananas, sour cream, and vanilla.
  4. Gradually add the dry ingredients in batches until completely combined and no streaks of flour are apparent.
  5. Use an ice cream scoop to portion out 16 cookies at least 2 to 3 inches apart on the prepared baking trays.
  6. 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:
  1. In a bowl beat cream cheese and butter on a medium speed until smooth and lump free.
  2. Gradually add in the powdered sugar followed by the vanilla extract, rum extract, and salt, scrape the bowl to ensure proper incorporation.
  3. 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.
  4. Carefully spoon some of the caramel sauce into the center of the whoopie pie. Press the flat side of another whoopie pie on top.
  5. Transfer the whoopie pies into the refrigerator to chill for 1 to 2 hours before serving.
That New Orleans classic takes the form of a soft and cakey cookie.
Course: Dessert
Allergen(s): Eggs, Gluten, Wheat, Milk, Eggs, Gluten, Wheat, Milk

Recipe adapted from Cup Of Sugar Pinch Of Salt.

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Bananas Foster Whoopie Pies

A classic American dessert in the fun form of a whoopie pie.

Bananas Foster Whoopie Pies

5 from 1 votes
Cuisine: American
Servings: Makes about 8 large whoopie pies
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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:

  1. 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.
  2. 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.
  3. Beat in egg until combined. Add in mashed bananas, sour cream, and vanilla.
  4. Gradually add the dry ingredients in batches until completely combined and no streaks of flour are apparent.
  5. Use an ice cream scoop to portion out 16 cookies at least 2 to 3 inches apart on the prepared baking trays.
  6. 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:

  1. In a bowl beat cream cheese and butter on a medium speed until smooth and lump free.
  2. Gradually add in the powdered sugar followed by the vanilla extract, rum extract, and salt, scrape the bowl to ensure proper incorporation.
  3. 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.
  4. Carefully spoon some of the caramel sauce into the center of the whoopie pie. Press the flat side of another whoopie pie on top.
  5. Transfer the whoopie pies into the refrigerator to chill for 1 to 2 hours before serving.