So last week during one of the snow days all the Southern
weenies prudent people who had the option worked from home. Jennifer and I are included in that group. We’re prudent like that.
We’re also resourceful and use our time wisely.
We were discussing what I should bake. I wanted to make a cheesecake.
threw a tantrum like a 4 year old put her foot down and said no more cheesecake. She thinks she doesn’t like it, but so far has liked every one I’ve given her. Ok. To be fair I think there have only been two. But the point is that she liked them.
demanded suggested that I make banana “whoopsies” with chocolate chips. She has a real thing for my Pumpkin Whoopie Pies. Later that day I attempted to adapt that recipe to a banana one. I’m not sure what I did, but this happened.
They were flat as a pancake and ENORMOUS! I returned to Jennifer with this information and I believe she busted a gut. I’m fairly certain that Chris was amused too. I base this on the size of his eyes and the guffaw that emerged when he saw them. I was forced to resort to more reliable methods.
I consulted Martha. BTW – do you like this picture? I took it right before the whole thing came tumbling down. Splat. Do you think that’s funny, Jennifer?
Adapted slightly from Martha Stewart
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1/2 cup mashed banana (I used 2 3/4 medium sized)
- 1/2 cup sour cream
- 1 stick of butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 2 blocks cream cheese (16 ounces)
- 2 teaspoons vanilla bean paste
- 2 cups powdered sugar, plus another couple of tablespoons for dusting
- Preheat oven to 350
- Line 2 baking sheets with parchment paper
- Sift together flour, baking powder, baking soda, salt and cinnamon into a bowl
- In a separate bowl combine bananas and sour cream
- Add butter, sugar, and brown sugar to the bowl of a stand mixer with the paddle attachment and beat until combined, about 3 minutes
- Add egg, vanilla bean paste, and almond extract until incorporated
- Add half the banana mixture until combined, then half the flour mixture, the rest of the bananas, then flour
- Transfer batter to a zip top bag, cut of about 1/4 inch of the bottom corner and pipe into 2 inch rounds on the prepared baking sheet about 1 1/2 - 2 inches apart
- Bake 12 - 14 minutes and cool completely on a rack by sliding the parchment paper with the cakes on it from the baking sheet to the cooling rack
- Beat the cream cheese, vanilla bean paste, and powdered sugar until smooth and creamy
- Spread the bottoms (flat side) of half the cakes with frosting and top with a plain cake bottoms/flat sides facing the frosting
Note: I stored these in the fridge and recommend that you allow them to come to room temperature before eating to let the flavors come out.