Banana Whoopie Pies with Chocolate Cream cheese filling

Last week tweeting with the creative gourmands girls from Lili’s Kitchen, Aux Cuistots Anonymes and Passionnementcuisine we had the idea to propose a little challenge. You might be wondering: challenge concerning which theme? Well, the super trendy Whoopie Pies.

I’ve heard a lot about the whoopies, but personnally, it’s the first time I try to do ones, so for a few days I was surfing the web looking for the right recipe, the one that makes my mouth water, le coup de coeur as we say in french.

I finally chose the Martha Stewart banana whoopie pies recipe, filled with my favorite chocolate cream cheese [a few pounds in a bite but what the heck =P].

I gathered all my ingredients, started the preparation and they were done in no time! Seriously, is super fast and the result is flawless. I totally loved this challenge and my husband ate like 4 whoopies in a second, saying Oh my God they are good, so I’m very pleased and excited to see what my friends will present for this challenge.

Sorry about the pictures, there’s not a cute decoration or theme cause it was kind of late, after a whole day of work.

For the Martha Stewart Banana Whoopies you will need:

  • 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 sour cream + I added a little bit of milk
  • 115 gr unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • confectioners’ sugar, plus more for dusting


  1. Preheat oven to 180°C . Line 2 baking sheets with parchment.
    In a bowl, sift flour, baking powder, baking soda, and salt. Combine banana, milk and sour cream in another bowl.
  2. Beat butter and the granulated + brown sugars with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
  3. 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.
  4. Bake until edges are golden, about 12 minutes. When done, let cool on a wire rack.

For the Chocolate Cream Cheese you will need:

  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons milk
  • 4 cups confectioners’ sugar
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
 In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner’s sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate.
To fill the whoopies, pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve.
This challenge was a great surprise for me, I loved the whoopies and they are so easy to make!
Bon appétit,

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