My first time trying out whoopie pie; the prediction? I like this combo, banana-pecan with salted peanut butter filing. Don't expect crunchy cookies, these are soft cookies, more like cake than cookies. The book that I refer to is an excellent book for whoopie pies.
Banana Pecan Whoopie Pie with Salty Peanut Butter Filling
Makes about 48 two-inch cakes
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3 very ripe bananas, mashed
3/4 cup chopped toasted pecans
Position a rack in the center of the oven and preheat the oven to 350 degree F. Line two baking sheets with parchment paper.
Sift together both flours, baking soda, and salt onto a sheet of waxed paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, sugar, and vanilla until light and creamy, about 3 minutes. Add the eggs and beat until combined.
Add the bananas and the pecans and beat on medium for about 2 minutes, until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
Salty Peanut Butter Filling
Makes about 1 1/2 cups
3/4 cup creamy or crunchy peanut butter
3/4 cup (6 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/2 teaspoon salt
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low to incorporate. Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.
Source: Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes by Sarah Billingsley and Amy Treadwell