I thought about publishing this Golden Irish Cream & Banana Whoopie Pies Recipe, before St. Patricks, but it seemed a nice dessert to make with leftover Irish Cream, for service with tea or as an Easter or Mother’s Day Brunch idea.
The Irish Cream frosting has a little bit of a kick, so serving this with your Earl Grey is sort of the edible equivalent of a Mimosa…lol. I really enjoy the combo of the frosting with bananas, and a basic yellow butter cake seemed the perfect little package to deliver this fun combination in. If you are shy about baking from scratch, by all means use a box of yellow cake mix, and whip up some of this icing, I seriously doubt your guests will be any the wiser. Enjoy!
- 3/4 cup butter or coconut oil
- 1 1/2 cups sugar
- 1 tsp Kosher salt
- 3 large eggs
- 3 cups cake flour
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup butter
- 2 1/2 cups confectionery sugar
- 1/4 cup Irish Cream liqueur
Preheat oven to 375 degrees and prep baking sheets with parchment paper.
Cream butter, sugar & salt together, add remaining cake batter ingredients, and mix well.
Pour approx 3 tbs-1/4 cup of batter on baking sheet for each whoopie pie top and bottom, make sure to leave some ample space between them.
Bake for approximately 10 minutes, until tops are just starting to show a little color and centers are no mushy.
Remove to racks to cool. (It may take a couple rounds to bake off all the batter)
Whisk together ingredients for frosting.
Shortly before you are ready to serve*, slice bananas, the spread a generous amount of frosting on one pie side, and top with banana slices. Add top of pie & serve.**
*Assembled just before serving, so bananas won't brown.
**Only frost one side. Picture shows two sides frosted, and while delicious, where difficult to eat that way.