Hummingbird Whoopie Pies

If you are like me, you’ve gotten to the point where you just can’t bake another banana bread. While it’s a perennial favorite in our house, I was craving something very different and I got to thinking about a Hummingbird Cake. Banana, pineapple, a hint of cinnamon, coconut and either walnuts or pecans (I prefer the pecans). But I thought, what if I could pack all of those exotic ingredients into a hand held whoopie pie? And so I did.

The cake like cookies (I am going to call them cakelets) are a fine marriage of banana and fresh pineapple chunks, resulting in a very moist and fluffy crumb. While the filling is a tangy cream cheese frosting with toasted coconut and pecans folded into it. A light dusting of confectioners sugar is all this little cloud of etherial perfection needs. And a cup of coffee, how ever you like it.

Also, on the very same day I was baking these little pies, my sister was baking Hummingbird Bread, without either of us know what the other was doing. Further proof of the sibling connection I think. And a special thanks to my very good friends Babette, Jack, Sarah and Phil who taste tested these little gems for me. I am forever grateful for your love and support of all of baking and cooking adventures.

Hummingbird Whoopie Pies

Yield: about 12 pies (24 tops and bottoms)

Time: active time 35 minutes, total time 1 hr 15 minutes

Ingredients:

2 cups/250 grams all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup/60 grams granulated sugar

1/2 cup/100 grams light brown sugar

1 large egg

1/2 cup/4 ounces vegetable oil

1/4 cup/65 grams sour cream

1 teaspoon pure vanilla extract

2/190 grams bananas, mashed

1 cup/145 grams pineapple, small dice

Frosting:

8 ounces (one package)/226 grams cream cheese, room temperature

1 stick/115 grams unsalted butter, room temperature

2 1/4 cups/252 grams confectioners sugar

1 teaspoon pure vanilla extract

1 cup coconut, toasted

1 cup pecans, medium chop and toasted

Directions:

Preheat the oven to 350 F.

Line three sheet pans with parchment paper or grease and flour.

Measure the flour baking soda, baking powder, salt and cinnamon into a medium size bowl. Whisk to combine.

In another larger bowl, measure in both sugars and add the egg. Immediately whisk to combine until the color lightens but not to the point of meringue (the sugar will “cook” the egg if it is left to sit unincorporated).

Measure in the oil, sour cream and vanilla and whisk until smooth. Then stir in the mashed banana and pineapple, folding gently until combined (crushing the fruit will release juice and change the fluidity of the batter, be gentle).

Fold the dry ingredients into the banana mixture in two additions, gently tuck the flour under from the side to the center, turning the bowl with your other hand and working around in a circle just until the flour disappears and the batter is free of lumps. Use a spatula to give the bottom a scrape to make sure the batter is fully incorporated.

Use a black disher scoop (ice cream scooper that is a one ounce portion), or a large spoon, to portion the batter onto the parchment line sheet pans, I was able to fit eight on each pan, three on top, three on bottom and two interspersed between, kinda like the five on a dice. They spread so make sure to leave at least three inches in-between each cakelet.

Bake for 13-15 minutes, rotating at the 9 minute mark. The cakelets will be set and spring back lightly when you gently pat the top with your index finger.

Let cool completely. The cakelets must be completely cool before removing from the parchment or pan.

Meanwhile make the frosting.

If you have not already toasted the coconut and pecans do so now. Keep the oven on at 350 F. Spread the coconut out on a sheet pan, and toast until nutty brown, about 3-5 minutes depending on the size of the shred. Spread the pecans out on another baking sheet and toast for 5-7 minutes. Watch these carefully, they both burn very easily. Let the coconut and pecans cool until you can touch them and slide them into a bowl, mixed together.

To make the cream cheese frosting, place the cream cheese the bowl of a stand mixer or a medium size mixing bowl if you have a hand held mixer. Beat on medium high speed until very creamy, scraping down the bowl to make sure the cheese is evenly whipped.

Add the butter and beat once again until homogenous, scraping as needed to incorporate the bits that gather around the beater and the bottom of the bowl.

Add the confectioner’s sugar and beat slow at first, increasing the speed to medium slowly. Scrape down the sides as needed and beat until the frosting is lightly and fluffy. Add the vanilla and beat again.

Trouble shooting your frosting: if you stop the mixer and the frosting seems mottled, it means the butter fat has not emulsified into the cheese. This will happen if your kitchen is cold. You can take a bowl of hot water and place it under the mixer bowl as the beater is working to gently warm the frosting. Or you can use a kitchen or blow torch to flame the sides of the bowl as it is mixing (my preferred method, who would turn down an opportunity to use a blow torch? Ever?) The frosting will eventually come together, it should be smooth and fluffy.

Likewise if your kitchen is hot, the butter will want to melt out of the cheese, you can hold a bowl of ice water under the mixer bowl, or place the mixer bowl in the freezer intermittently as you mix. But don’t leave it too long or your frosting will be chunky.

When you reach the right state of consistency for the frosting, remove the mixer bowl and use a spatula to fold in the coconut and pecans. This will make slightly more filling than you need, but any remaining can be frozen for future use for up to 2 months.

Assemble the whoopie pies. Gently lift the cakelets off of the parchment, you may have to use an offset spatula to help you. I like to try and match similar shapes, they will not all be perfectly round but that’s okay.

Once you have your tops and bottoms lined up, flip one of them wrong side up. Now there are a few options for getting the frosting sandwiched in. I used a yellow disher scoop to ice cream scoop the frosting onto the cookie, it is 1 5/8 ounce measure, so about 3 Tablespoons. You could use a heaping kitchen spoon, rounded against the side of the bowl and then shape with an offset spatula. But my attempt with a pastry bag and very large round tip was not fun, as I guessed the pecans and coconut kept jamming it up. I think the cloud like look of the filling works well for this whoopie pie.

Line the cakelets up on a parchment lined sheet pan, one because they stick slightly to a plate and two so they can be transferred to the refrigerator to chill. Scoop the filling onto the wrong side up cakes, then place the tops, pressing only slightly down. The frosting is very soft and the weight of the cake on top is enough to press the filling out of it.

Transfer to the refrigerator to chill for about 30 minutes to an hour before serving. Dust with a little confectioners sugar to make them pretty. Or eat them right away and let them be gloriously messy!

They will keep, in a container or wrapped in the refrigerator for up to 4 days.

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