Banana Whoopie Pies with Milk Chocolate Swiss Meringue

February 14, 2013


Oh my goodness, these were good. Surprisingly so. I was not expecting them to be particularly delicious or anything above ordinary. Probably because I am not a huge banana-and-chocolate fan (even less so milk chocolate). Initially I thought a cream cheese filling or plain vanilla filling might have been better, but I was wrong. I wouldn’t want them any other way now than with the milk chocolate swiss meringue buttercream. First of all, swiss meringue buttercream in itself is amazing- fluffy and light- one of my favorite frostings. And the milk chocolate flavor gently complements the banana whoopie pies without overwhelming the banana flavor and losing it completely.

To make things even better I used salted butter in the buttercream and omitted the 1/4 tsp salt. The result was a salted chocolate type taste- OMG- good. Although I am sure they would be wonderful even if you used unsalted butter.


Ever since making Whoopie Pies last year (pumpkin!) for the first time I have developed a new appreciation for the dessert- they are so cute and simple to make. Perfect little handheld servings of cake! And these are even better since they give you a new treat to make with your over-ripe bananas wasting away on the counter : )

Banana Whoopie Pies with Milk Chocolate Swiss Meringue
Serves: 15 to 20
  • For the Banana Whoopies:
  • 3¾ cups all-purpose flour
  • 1¼ tsp baking powder
  • 1¼ tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups firmly packed light brown sugar
  • ¾ cup canola oil
  • 1 cup sour cream
  • ½ cup mashed banana (about 1½ bananas)
  • 2 large eggs
  • For the Milk Chocolate Swiss Meringue:
  • 5 large egg whites
  • 1½ cups granulated sugar
  • 1 lb (4 sticks) unsalted butter, cool but not cold, cut into ½-inch cubes
  • ¼ tsp salt
  • ½ tsp pure vanilla extract
  • 6 ounces good-quality milk chocolate, melted and cooled
  1. Make the Banana Whoopies: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, stir the brown sugar and oil together (you might have to use your hands to break up the larger chunks of brown sugar). Add the sour cream and bananas and whisk until combined. Add the eggs and whisk until smooth.
  4. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold.
  5. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of the dough about 1 inch apart onto the prepared baking sheets. Bake for 10 to 12 minutes, until the cookies are just starting to brown on top and a toothpick inserted into the center of a cookie comes out clean. Transfer the pans to wire racks. Let the cookies cool completely on the pans.
  6. Make the Milk Chocolate Swiss Meringue: In a medium heat-proof bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water (do not let the water touch the bottom of the bowl). Heat the mixture until the sugar is completely dissolved and the color is milk white, 2 to 3 minutes.
  7. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and, starting slowly, increase the speed to med-high. Beat until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the butter and beat on med-high speed (again starting slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is separating, don't worry; it will eventually come together. Add the salt and vanilla and beat for 5 seconds to combine. Gently fold in the chocolate until the mixture is even in color.
  8. Assemble: Turn half of the cooled cookies flat side up. Using a small ice cream scoop with a release mechanism, or a tablespoon, drop a large dollop of filling onto the flat side of a cookie. Place another cookie, flat side down, on top of the filling. Press slightly so the the filling spreads to the edges of the cookie. repeat until all of the cookies are used.
  9. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
  10. The whoopie pies will keep in the refrigerator for up to 3 days. Bring the whoopie pies to room temperature before serving.



{ 2 comments… read them below or add one }

Lindsay February 14, 2013 at 7:05 pm

Oh wow, I love banana – these look delicious!


lmachell February 19, 2013 at 2:23 pm

They really, really are!


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