I know, I know. I’m weird.
Who makes something maple flavoured in the Summer? In case you can’t see, that would be me reluctantly raising my hand.
It’s like I’m just asking for it. I’m tempting the fates. Tomorrow all the leaves are going to turn orange and fall from the trees. And it will be all my fault. If that happens I take full responsibility. And if that happens you’ll at least have some appropriate cookies for the premature Autumn season.
I guess I could have tucked away this little gem and waited patiently for the next season. Do I strike you as a patient person?
Let me explain the method to my madness. Remember when I made these Maple Bacon Oatmeal Muffins? Well I had some maple syrup leftover and I couldn’t see that sugary heaven go to waste so I planned these lovely Maple Banana Whoopie Pies.
I had exactly one cup of maple syrup left. Did I plan it that way or am I just that lucky? Why can’t I be lucky with something useful like the lottery or Kitchen Aid giveaways? Whatever. I’ll take what I can get.
And if licking the measuring cup clean of any maple syrup residue is wrong then I don’t want to be right.
Maple Banana Whoopie Pies
Makes 3 dozen cookies, 18 whoopie pies.
Source: My imagination
1 cup unsalted butter, room temperature
1/2 cup brown sugar
1 cup pure maple syrup
2 1/2 cup flour
1 tsp baking soda
1 tsp salt
2 tbsp turbinado sugar
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter, brown sugar and maple syrup until it’s light and fluffy. Add the eggs and beat them in until it’s smooth. The mixture might look curdled but don’t worry. All will be well.
In a medium sized bowl whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and combine it until it’s incorporated well. Refrigerate the dough for about 30 minutes to stiffen up.
Roll a heaping tbsp of dough into a ball and place onto the prepared baking sheet for each cookie. Pat them down lightly with your fingers and sprinkle them liberally with turbinado sugar. Bake them for 8 – 10 minutes until the edges are light golden brown. Transfer them to a cooking rack to cool completely before frosting.
Source: My imagination.
1/4 cup unsalted butter, room temperature
1 bananas, mashed
1/4 tsp salt
3 – 5 cup powdered sugar
In a large bowl with an electric mixer cream together the butter, mashed banana and salt. Gradually add the powdered sugar until you get your desired consistency. It should be thick enough to spread on the cookies and not ooze out when you make them into sandwiches.
Match up the cookies into pairs according to size and shape. Liberally spread the frosting on the underside of the first cookie then place the second one on top. Keep them refrigerated. Enjoy!