Peanut Butter Chocolate Banana Whoopie

Peanut Butter Chocolate Banana Whoopie Cake

Two delicious peanut butter whoopies 
Centered with a creamy whipped chocolate banana frosting

Peanut Butter Whoopie Cake

1 1/4 C Flour

3/4 C Brown Sugar

3/4 C Peanut Butter

1 1/2 C Buttermilk

8 Tbsp Butter (1 stick, room temperature)

4 Tbsp Vegetable Shortening (1/2 stick)

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

2 large eggs

Banana Chocolate Whipped Butter-cream

1 1/2 C Confectioners Sugar

1/2 C Cocoa Powder

16 Tbsp Butter (2 sticks, room temperate)

1 1/2 mashed ripe banana

1 tsp vanilla extract

Preheat Oven to 375

In a separate mixing bowl sift together flour, baking soda, baking powder and salt; put off to side until later.

In your electric mixers mixing bowl add butter, shortening, peanut butter, brown sugar and vanilla extract. Beat until creamy. Add the eggs and beat into mixture.

Take the separate bowl of your flour mixture, add approx half and beat on slow until blended slightly. Stop the mixture and add the rest of your flour mix, also add the buttermilk.

Beat until mixture is combined thoroughly and looks light and creamy.

Once your oven is preheated to 375 use a tbsp scoop and drop 1 tbsp onto your cookie sheet. *Note: I would not recommend using 2 tbsp scoops, the consistency of this batter is runny and your cakes will be very flat and wide, I plan on tweaking the recipes in the future to avoid this*

Next, cook your cakes for approximately 8 minutes or until golden on the bottom. *Note: cook time varies depending on your oven, always watch the first batch of cookies so you are aware of the length of time needed for your oven*

Once cookies have reached golden, remove from oven and set aside to cool. After about 2-3 minutes transfer your whoopie cakes over to a cooling rack.

While your whoopie cakes are cooling take the time to wash your utensils and prepare for your butter-cream. 

Peel your bananas and mash them up. 

Combine butter, powdered sugar, cocoa power, and mashed bananas into your mixing bowl.

 Mix on slow until the butter has combined into your mixture. 

Increase speed until frosting is whipped and creamy. 

Once your cookie cakes are cooled put about 2 tbsp of frosting on one whoopie and top with another. Continue until all your whoopie cakes are complete.

Keep cool in a refrigerator until ready to serve (because of the butter and banana)

My personal critique of this recipe would be the consistency of the cake. I would have liked if the cake came out more like my others, thicker instead of so flat. They are still light and fluffy to the touch and taste, but in the future I will probably tweak the recipe to create a better *looking* cake. If anyone makes these cakes and tries a different version to change the consistency of the cake please let me know! I'd love to try!