This past weekend every last bit of my patience ran out. I was ready to meet my baby girl and I just couldn’t take waiting a second longer. But of course, I don’t have a ton of control over that. And so I waited – and I may have pouted a bit. And then I decided to bake. The main impetus behind these whoopie pies was primarily as a method of distraction for me. What resulted was a fluffy sandwich cookie honoring one of my very favorite flavor combinations ever, banana and caramel. This version uses a caramel Swiss meringue buttercream for the filling (drool), but I think there are a lot of combinations that would work very well. Since banana cake goes so well with cream cheese frosting, you could try blending some caramel sauce into a cream cheese frosting and using that. Or, you could fill them with plain cream cheese frosting and then drizzle caramel sauce over the frosting before sandwiching the cookies together. Whichever option you choose, they are sure to be wonderful.
I will note that if you want the nice, uniform round whoopies, piping the batter is necessary here. I normally like to use a cookie dough scoop for whoopie pies and often they come out nice and round anyway but with this recipe, the ones from the dough scoop were misshapen and goofy. Since I’m kind of picky about that sort of thing, I went ahead and piped the rest of them with much better results. If you aren’t so concerned with the appearance, a dough scoop works just fine.