BCPB (Banana Cocoa Peanut Butter) Whoopie Pies
Makes: Makes 1½ dozen whoopie pies
  • 1¹⁄2 cups/187 g whole wheat pastry flour
  • ¹⁄2 cup/47 g unsweetened cocoa powder (not Dutch processed)
  • 1 teaspoon baking soda
  • ¹⁄2 teaspoon fine sea salt
  • ¹⁄2 cup/76 g raw cashews
  • ¹⁄2 cup plus 3 tablespoons/ 162 ml light coconut milk, divided
  • 3 large over-ripe bananas
  • ¹⁄2 cup/110 g granulated sugar
  • 1 tablespoon vanilla extract
  • ¹⁄2 cup/131 g creamy natural peanut butter
  • 1 cup/117 g confectioners’ sugar
  1. Preheat the oven to 375°F/190°C/Gas 5. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  3. Put the cashews and ¹⁄2 cup/118 ml of the coconut milk in the carafe of a blender. Blend until a thick cream forms, about 20 to 30 seconds. Add the bananas, granulated sugar, and vanilla and blend again until smooth, about 30 seconds.
  4. Form a well in the center of the dry ingredients and pour in the wet ingredients. Fold everything together into a dense batter using a large rubber spatula.
  5. Drop 36 heaping tablespoons of batter with about 1 inch/2.5 cm of space around each one on the parchment-lined baking sheets. Bake for 15 minutes, or until the cakes are dry but still soft to the touch. Transfer the cakes to a rack and cool completely.
  6. While the cakes cool, make the filling. Using an electric mixer, beat the peanut butter and remaining 3 tablespoons of coconut milk in a large mixing bowl. Slowly add the confectioners’ sugar a few tablespoons at a time, until all of it is incorporated and the peanut butter mixture is smooth and thick.
  7. Once the cakes are cool, assemble the whoopie pies. Spread 1 tablespoon of the peanut butter filling on the flat side of one of the cakes. Sandwich it with another cake to complete the whoopie pie.
  8. Refrigerate for up to 5 days in an airtight container.
Recipe by Bakepedia at https://www.bakepedia.com/bcpb-banana-cocoa-peanut-butter-whoopie-pies/