Banana Whoopies

You will need:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons vegetable shortening
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • Optional: 3/4 cup chopped toasted pecans

And here’s how to make them!

  1. Preheat oven to 350 degrees.
  2. Sift together both flours, baking soda, and salt onto waxed paper.
  3. In a work bowl of a stand mixer (if you’ve got good old-fashioned arm muscles, you can just whisk – I don’t have arm muscles but whisked anyway!) beat the butter, shortening, sugar, and vanilla until light and creamy.  Add eggs and beat until combined.
  4. Add the mashed bananas (and pecans if you’re using) and beat on medium for about 2 minutes, or until completely combined.
  5. Use a spoon and drop about 1 tablespoon of batter onto your baking sheet and repeat, spacing them about 2 inches apart.
  6. Bake one sheet at a time for about 10 minutes, or until the cakes begin to brown.
  7. Remove and let cool for about 5 minutes before transferring to a cooling rack.

And voila!  You’ll have banana whoopies!

Note: This recipe makes about 48 two-inch cakes.  Mine turned out to be about a little less on accident :-D.

Salty Peanut Butter Filling

You will need:

  • 3/4 cup creamy or crunchy peanut butter (I used creamy)
  • 3/4 cup (6 tablespoons) unsalted butter, at room temperature
  • 3/4 cup confectioners’ sugar
  • 1/2 teaspoon salt

And here’s how to make it:

  1. In a work bowl of a stand mixer, beat together the peanut butter and butter until smooth and creamy.
  2. Add the confectioners’ sugar and the salt and beat until incorporated.
  3. Gradually increase the speed from low to medium and beat until it’s light and fluffy.

That’s it!  It is SO so easy.  Didn’t I tell you??

Now you combine the two… and get this.

Mmmmm…. delicious.

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