A Recipe // Banana Whoopie Pies
I'd never had a whoopie pie before and stumbled on these while on a Pinterest scroll one night. I decided I’d give them a try. I made some healthy substitutions, and they worked so well! I especially love the coconut milk whipped cream sandwiched between those fluffy banana cookies. The perfect amount of sweet.
BANANA WHOOPIE PIES
Makes about 2 dozen
for the cookie:
2 cups Gluten Free 1 to 1 Baking Flour (I used this)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup plain Green yogurt
4 ounces unsalted butter, softened
1 cup organic coconut sugar ( I used this)
1 large egg
1 tsp pure vanilla extract (divided)
for the whipped cream:
1 can of full-fat coconut milk
1 tbsp of pure maple syrup
1/2 tsp vanilla extract
Preheat oven to 350°F. Line 2 baking sheets with parchment. Combine flour, baking powder, baking soda and salt into a bowl. Combine mashed banana and Greek yogurt in another bowl.
In a large bowl, beat butter and sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 tsp vanilla, beating until combined. Add banana mixture in 2 additions, alternating with flour mixture.
Transfer batter to a pastry bag fitted with a 1/4-inch plain tip (I used a ziplock back and cut a bottom corner the size of the tip of my ring finger). Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire rack. Let cool. Unfilled cookies can be stored for up to 1 day.
Beat the coconut milk, maple syrup and vanilla extract until fluffy. Pipe or spoon 1 tbsp of your whipped cream onto the flat sides of half the cookies. Sandwich with remaining cookies and serve immediately.
(Adapted from this recipe)