Bashed Banana Whoopies

I was so excited to make a dessert that I didn't have to go and buy extra ingredients for. Everything was already in my pantry or fridge, and I was glad to put the last 2 very ripe bananas to use. These moist whoopies were big in size, and I could have made them a little thinner, yielding more than the allotted 10 sandwiches. Either way, it was big enough to share, that is, if you wanted to.

Hailing from the dessert book Whoopies! by Susanna Tee, this was one of the many great recipes. I had to keep remembering that whoopies were soft, and these were like eating banana bread of sort, just in sandwich form and with frosting. I could do without the ultra sweet frosting, but for some, it could be the star. Like it or not, these whoopies were quite yummy.


  • 2 bananas
  • 1 tsp lemon juice
  • 1/2 cup (1 stick) butter, softened, plus extra for greasing
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 extra large egg
  • 2 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 3 tbsp sour cream


  1. Preheat oven to 375. Line 3-4 large baking sheets with parchment paper or grease the wells of a whoopie pan.
  2. Break the bananas into a bowl. Add the lemon juice and mash together with a fork until smooth.
  3. Put the butter, sugar, vanilla extract in an electric mixer bowl, or use a large mixing bowl and a handheld mixer, and beat together until light and fluffy. Beat in the egg.
  4. Sift the flour, cinnamon, baking powder, baking soda, and salt into the bowl and stir together. Add the mashed bananas and sour cream and stir until combined.
  5. Using a level 2-inch ice cream scoop or heaping tablespoon, make 20 halves. To make each half, put the batter onto the prepared sheet in 2-inch-diameter rounds about 1 1/4-inch high, or into the prepared pan. If you are using baking sheets, leave at least 3 inches between each round to allow room for spreading.
  6. Bake in the oven for 10 minutes, until firm to the touch. Transfer to a wire rack and let cool.
  7. To make the filling, put the butter in a large bowl. Sift in the confectioner's sugar. Add the milk and honey and beat together until smooth.
  8. When the whoopies are cold, match each whoopie half with its closest partner in size. Spreading with a palette knife or using a pastry bag fitted with a large star tip, cover flat side of one whoopie half of each pair generously with the filling. Top each with its matching half, flat side down, and press gently together.