I had a fabulous weekend. My friend Lindsey hosted a great party at her apartment, where we ate great food (including these amazing coconut cupcakes that we were lucky enough to take home leftovers of), played Scene It, had some fantastic cocktails (look at how happy Kramer was), and got to play with Lindsey’s adorable dog, Chewy! On Saturday, we hung out with Kramer’s sister, Rachel, and her boyfriend, Eric. We went to Le Barricou for Rachel’s birthday, which was delicious, as usual, followed by some movies and a rousing game of Sorry. I’m sad that it’s Monday already!
It was impossible for me to stay away from both the batter and the filling while I was making these banana whoopie pies. The cookies themselves were pillowy-soft and packed with banana flavor, and just the right amount of cinnamon. They weren’t too sweet or rich, which was perfect, because the peanut butter-Nutella filling was certainly both of those things – and it really hit the spot! There was just the right amount of peanut butter and Nutella in the filling, so that you were able to taste equal elements of both. Of course, both of these ingredients are an obvious choice to pair with banana cookies. I made these miniature so that I would have enough to both take to my office and send to Kramer’s office, but they would be just as good as regular sized whoopie pies, too. They are fantastic when made mini, though, because you can pop them in your mouth and enjoy all of the flavors at the same time.
Your cookie ingredients.
Combine your flour, baking powder, salt, cinnamon, nutmeg, and cardamom.
Beat together your butter, granulated sugar, and brown sugar.
Add in the eggs one at a time.
Mash up your bananas.
Beat in the vegetable oil, vanilla, and bananas.
Put the batter in a piping bag (you don’t have to do this, but it helps – you can just dollop the batter onto a cookie sheet).
Bake at 350 degrees F for 10-12 minutes, until golden and set.
Allow to cool completely before frosting.
While your cookies cool, make your filling.
Beat your butter until creamy, then add in the rest of the ingredients until smooth.
When you’re ready to frost the cookies, flip over half of them.
Dollop a bit of frosting on each turned up cookie, then top with the flat side of another cookie.
Try not to eat them all!
- 4½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cardamom
- ½ cup unsalted butter, room temperature
- 2 cups granulated sugar
- ½ cup packed brown sugar
- 2 larges eggs, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1½ cups bananas, mashed (about 3-4 medium bananas)
- ½ cup unsalted butter, room temperature
- ½ cup smooth peanut butter
- ¼ cup Nutella
- 4 cups powdered sugar
- ½ cup heavy cream (plus more as needed, 1 tablespoon at a time)
- Preheat your oven to 350 degrees F. Line and/or grease 4 baking sheets. In a medium sized bowl, whisk together your flour, baking powder, salt, cinnamon, nutmeg, and cardamom.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, at least 3 minutes. Add in the eggs, one at a time, fully incorporating in the first egg before adding in the next. Add in the vegetable oil, vanilla, and mashed bananas. Gradually add in the flour and mix until just moistened - finish mixing by hand if you need to, so as to not overbeat the batter.
- The batter will be kind of thin, so I found it easiest to pipe the dough out onto the cookie sheets. For miniature whoopie pies, pipe them out into 1-2 teaspoon sized dollops (for regular sized whoopie pies, make them about 3 tablespoons sized). Bake for 10-12 minutes, until golden and set. Allow to cool completely before frosting. When you're ready to frost, pipe a small dollop of filling onto one flat side of a cookie. Top the cookie with another similar-sized cookie. These can be stored in the fridge in an airtight container for up to 2 days.
- Beat the butter until smooth, about 2 minutes. Add in the peanut butter and Nutella and beat until incorporated. Add in the powdered sugar and heavy cream, and beat slowly until smooth. Add in more heavy cream, a tablespoon at a time, until you've reached your desired consistency. Pipe onto your cookies.