Happy Friday! Hope that greeting didn’t remind you of Rebecca Black. If it did, I’m sorry. I’m also sorry about this recipe. But is there any better way to start the weekend off than making and consuming something as ridiculous as these whoopie pies? You might be wondering what a “Fat Elvis Whoopie Pie” is, so let me tell you. Banana cakes sandwiching a thick layer of creamy peanut butter frosting with the edges rolled in salty crumbled bacon. Drooling yet?
I promise I’ll stop talking in just a second so you can get to the recipe, but here are a few notes. First, when it comes to bacon, go with the good stuff! I prefer uncured bacon because it is free of nitrites and nitrates. Also, I threw in some flax meal when making this recipe. My hope was that the flax combined with the portion of whole-wheat flour would make these whoopie pies feel less indulgent. It didn’t really work.
Taste: The King definitely had it right with the combination of peanut butter, banana, and bacon. It’s heavenly.
Texture: Textural orgasm. Creamy and dreamy peanut butter filling. Moist and soft cake. Crisp and crunchy bacon.
Ease: The original whoopie pie recipe was, in my opinion, overly complicated. Whoever wrote the recipe actually forgot to include the direction to add the flour mixture to the wet ingredients! Big whoops considering the recipe is in a published book. So, compared to the original recipe, my version is (hopefully) easier to follow. However, the entire recipe in general does dirty quite a few dishes as it requires a few different steps. No rocket science, though.
Appearance: Any dessert with edges rolled in bacon is bound to look interesting.
Pros: Unique yet complimentary set of flavors and textures.
Cons: Unfortunately these whoopie pies are best eaten the day they are made.
Would I make this again? If I ever meet Elvis…
Fat Elvis Whoopie Pies
Makes about 48 two-inch cakes, or 24 pies
Adapted from Whoopie Pies
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon flax meal (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick, 4 ounces, 1/2 cup) butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 very ripe bananas, mashed
- Peanut butter filling (recipe follows)
- 4 strips bacon, browned and crumbled
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl whisk together the flours, flax meal (if using), baking soda, and salt. Set aside.
In the work bowl of a stand mixer fitted with the paddle attachment (or using a mixing bowl and hand-held electric mixer), cream the butter, sugar, and vanilla until light and creamy, about 3 minutes. Add the eggs and beat until combined. Add the bananas and beat on medium for about 2 minutes, until completely combined.
Add the flour mixture to the wet ingredients and beat on low until combined.
Using a tablespoon, drop batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10 minutes, or until the cakes begin to brown. Remove from oven and let the cakes cool on the sheet for 5 minutes before transferring to a rack to cool completely.
Once cool, pair similar shaped cakes with each other. Using an offset spatula, spread a generous amount of peanut butter frosting (recipe follows) on the flat bottom of one cake then firmly press the bottom of a matching cake down to make the whoopie pie. Alternatively, you can use a ziploc or piping bag to pipe the filling onto the cakes.
Once all cakes are assembled, roll the edges in the crumbled bacon pieces. Serve immediately.
Peanut Butter Filling
Adapted from Whoopie Pies
- 3/4 cup creamy or crunchy peanut butter
- 3/4 cup unsalted butter, room temperature
- 3/4 cup confectioners’ sugar
- pinch of salt
In the work bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl and electric hand mixer), beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioners’ sugar and the salt and beat on low to incorporate. Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.