Chocolate Chip Banana Whoopie Pies
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Like many bakers, I used to have exactly one go-to recipe for using up a bowl of overripe bananas: banana bread. And while I love a loaf of bread as much as the next person, these chocolate chip banana whoopie pies offer a welcome new addition to the “ripe banana recipe” repertoire. Featuring a pair of soft chocolate chip banana cakes with a smooth, spiced cinnamon cream cheese frosting sandwiched in between, this chocolate banana whoopie pie recipe is an absolute must-make!
Key Ingredients
- All Purpose Flour – Brands like Gold Medal and Pillsbury are good choices for US bakers; in the UK I recommend McDougall’s plain in the red-and-white striped bag. For flour replacement suggestions and US-to-UK flour conversions, visit my guide to different types of flours.
- Baking Powder and Baking Soda – Baking powder and baking soda (bicarb of soda) act as leavening agents. Don’t reduce the amount of either; these (and an egg) are the key component to making fluffy, puffy whoopie pie cakes.
- Spices – You’ll need ground cinnamon for the cakes, and more for the frosting. I purchase ground cinnamon in bulk from Amazon, or buy it in big bags from the international aisle at the supermarket, so I always have plenty on hand to make everything from macarons to homemade pumpkin spice. I’ve also added a pinch of nutmeg. You can experiment with other ground spices (cloves, ginger, allspice); just make sure they’re freshly purchased within the past year.
- Sugars – The whoopie pie cakes require a mix of granulated sugar and light brown sugar. (Dark brown sugar, molasses sugar, or muscovado sugar will also work, but will produce darker cakes with a more molasses-forward flavor). You’ll also need confectioner’s sugar (icing sugar) to make the cream cheese frosting.
- Ripe Bananas – Along with banana bread, these whoopie pies are my favorite way to repurpose very ripe or overripe bananas. Start by peeling the fruit and mashing it with a fork. If you have a half banana left over, add it to an almond date smoothie. Or, freeze the leftovers in a food storage bag until you’re ready to make more banana whoopie pies.
- Vanilla Bean Paste – I’ve added vanilla bean paste to both the cake batter and the frosting. You can substitute vanilla extract, or the scrapings of a vanilla pod.
- Miniature Chocolate Chips – Miniature chocolate chips work best in this recipe; full-size chips will clog your piping bag. If you can’t find miniature chocolate chips, replace them with very finely chopped dark or bittersweet chocolate.
- Cream Cheese – I developed this recipe with block-style American cream cheese. I have not tested these whoopie pies with British soft cheese. (Please see my cream cheese frosting post for more on the differences between the two.)
Tips and Tricks for Making Banana Whoopie Pies
- Gather your tools. To make homemade whoopie pies, I recommend buying disposable piping bags to pipe the batter, and a hand mixer or stand mixer for making the smoothest, creamiest cream cheese frosting.
- Pat the tops. For smooth, evenly domed cakes, use damp or oiled fingertips to gently “pat down” the peaked tops of the piped whoopie pie batter before baking.
- Vary the size. This recipe will yield approximately twelve 3-inch chocolate chip banana whoopie pies. You can also pipe smaller rounds of batter to make miniature banana whoopie pies.
Chocolate Chip Banana Whoopie Pies
- Total Time1 hour
- Yield12 3-inch whoopie pies 1x
A recipe for banana chocolate chip whoopie pies with cinnamon cream cheese frosting. The best chocolate banana whoopie pie recipe!
Ingredients
Whoopie Pies:
320 grams all-purpose flour (2 1/2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
Pinch ground nutmeg
100 grams unsalted butter, softened (7 tablespoons; 3 1/2 ounces)
100 grams granulated sugar (1/2 cup)
100 grams light brown sugar (1/2 cup)
250 grams overripe bananas, mashed (8 3/4 ounces; about 2 1/2 large bananas)
60 grams sour cream (1/4 cup)
1 large egg, at room temperature
1/2 teaspoon vanilla bean paste
85 grams miniature chocolate chips (1/2 cup)
Frosting:
225 grams cream cheese, softened (8-ounce package)
50 grams unsalted butter, softened (4 tablespoons)
2 teaspoons ground cinnamon
1 teaspoon vanilla bean paste
135 grams confectioner’s sugar (1 cup), plus more to adjust consistency
Instructions
Whoopie Pies:
Preheat oven to 350° F (175° C). Line 2 half sheet rimmed baking trays with parchment or silicone baking mats. Set aside.
In a large mixing bowl, whisk flour, baking soda, baking powder, ground cinnamon, fine sea salt, and ground nutmeg.
In a separate mixing bowl, or the bowl of a stand mixer fitted with paddle attachment, mix softened butter on high speed until smooth and creamy, about 30 seconds.
Add granulated sugar and light brown sugar and mix until fluffy and well-combined, about 1 minute more.
Add the mashed bananas, sour cream, egg, and vanilla bean paste, and mix on high speed until well-combined, about 2 minutes.
Gradually add dry ingredients, mixing well after each addition.
With a rubber spatula, fold in the miniature chocolate chips.
Scoop batter into a large piping bag.
Pipe onto prepared trays in 2-inch rounds, allowing space for the pies to spread as they bake. You should have about 24 rounds total.
With damp fingertips, pat down the top of each cake to smooth.
Bake in preheated oven, 1 tray at a time, for 15-16 minutes, or until edges are lightly brown and cakes spring back when touched.
Cool completely on trays. Meanwhile, prepare the frosting.
Frosting:
In a large mixing bowl or the bowl of a stand mixer, mix cream cheese, butter, ground cinnamon, and vanilla bean paste on high speed until light and fluffy.
Gradually add the confectioner’s sugar, mixing well after each addition. If necessary, add more confectioner’s sugar to adjust consistency. Frosting should be smooth and creamy, but not runny.
Pair cakes by size.
Scoop frosting into a piping bag. Pipe a generous dollop of frosting on the flat sides of half of the cakes.
Place a second cake on top of the frosting to create a sandwich.
Store whoopie pies in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (per tray)
- Category: Whoopie Pies
- Method: Oven
- Cuisine: Pennsylvania Dutch
Make-Ahead and Storage Suggestions
To make ahead: You can prepare the cinnamon cream cheese frosting up to 24 hours in advance. Cover the bowl and refrigerate it until ready to use, or scoop the frosting into a piping bag and refrigerate. (This is my preferred method because a piping bag takes up less space than a mixing bowl!) Before piping, allow the frosting to sit at room temperature for a few minutes, until it’s soft enough to pipe.
To store: You can keep the whoopie pies at room temperature if you plan to serve them that day. For overnight storage, I suggest refrigeration due to the cream cheese frosting. Layer leftover whoopie pies between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
Other Whoopie Pie Recipes You Might Enjoy
Whoopie Pies with Lemon Buttercream
Raspberry Mojito Whoopie Pies
Miniature Watermelon Whoopie Pies
Red Velvet Whoopie Pies with Strawberry Buttercream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
