Christmas is upon us, with nonstop family socialization and accompanying obligatory baking extravaganzas contributing their expected share of festive sugar bombs, followed by physical and mental fatigue. These handheld cookie-cakes were a product of some kitchen tinkering a couple weeks back--perhaps a warm-up to current holiday-centric baking--doubling as a way to use up overripe bananas (again) and revisit the novel-to-me world of whoopie pie-making (my first attempt didn't quite meet my expectations). I may one day try to infuse some holiday spirit into these things, if not at least eventually reattempt the more traditional chocolate version. For now, let's talk banana whoopie pies.
I adapted this Cate's World Kitchen recipe, using whole wheat pastry flour, vegan sour cream (what I had on hand) instead of yogurt, vegan "butter," and a flax "egg" (milled flax seed and water). Gently sandwiched between soft, muffin top-like discs, leftover basic vegan "cream cheese" frosting from another project replaced the caramel-flavored filling called for in the recipe. These whoopie pies initially required some delicate handling, but a spell in the refrigerator firmed them up enough to avoid too much of a gooey mess when it came time to nosh. Sweet and borderline rich, these gems were like a dressed up version of banana muffin--much like banana cake, actually. The flavor homage to the fruit-infused baked goods with which we are so familiar was certainly apparent, but these pies seemed different enough to be considered a refreshing departure from your average quick bread.
A rundown of actual holiday-themed baking is likely in this blog's future. Until then, I wish a merry Christmas to those who celebrate it, with peace and happiness to all!