These cookies are so yummy! I first made them this summer and after sharing the recipe with friends I was asked if they were gluten-free; they weren’t but I couldn’t help myself. A few days later I made them again and tried them with gluten-free flour and they turned out just as amazing (see Special Note below).
They are amazing with white chocolate chips in them!!
I hope you all enjoy this “comfort dessert“!
Special note: If you are Gluten-free, use a gluten-free flour blend that contains xanthium gum (my favorite brand is Namaste foods) instead of the all-purpose flour called for. 🙂
Banana Whoopie Pies
½ cup butter, softened
½ cup brown sugar
¼ cup sugar
½ teaspoon salt
1 teaspoon vanilla
1 ½ cups (3 medium to large) mashed bananas
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 ½ cups chocolate chips
¾ cup chopped walnuts
3 tablespoons cornstarch
1 cup milk
¾ cup butter, softened
1 ¾ cup powdered sugar
2 teaspoons vanilla
½ teaspoon coconut extract (optional)
¾ cup chopped walnuts, optional
Preheat the oven to 350 degrees. Lightly grease two baking sheets, or line with parchment paper.
For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.
The mixture will look curdled; that’s okay. Beat in the eggs one at a time.
Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more.
Stir in the chips and walnuts.
Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow some space between them just in case they spread.
Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and transfer to a wire rack to cool before filling.
For the filling: In a saucepan, combine flour and salt. Whisk in the milk until smooth; cook and stir over medium-high heat until thick. Remove from heat. Allow to cool.
In a mixing bowl, cream butter, sugar, and vanilla. Add cooled milk mixture; beat for 7 minutes or until fluffy. Spread about 2 tablespoons on half of the cookies; top with remaining cookies. Store in refrigerator.
Wendy’s note: I’m so excited that Ana was willing to share one of her recipes with you! You’ve seen Ana’s work here before! She made this amazing Wedding Cake! If you’d like to see more of Ana’s beautiful and delicious creations, and get the recipes, visit her at Everything Good!
Ana at Everything Good
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