Chocolate Banana Gobs

These are some delicious chocolatey banana-ey gobs, great for holidays, birthdays, or just eating whenever you want! These gobs should be stored in the fridge so that the marshmallow fluff does not get runny and the gobs slump. I used these sources as references for my gobs!

https://sugarspunrun.com/gobs-whoopie-pies/

https://www.browneyedbaker.com/gobs-whoopie-pies-recipe/

https://handletheheat.com/classic-whoopie-pies/

https://www.spendwithpennies.com/homemade-marshmallow-fluff/

https://livforcake.com/homemade-marshmallow-fluff/

For these gobs you will need:

1. For the shells:
2. 2 cups (250g) All Purpose Flour
3. ⅔ cup (70g) Dutch Processed Cocoa Powder
4. 1 tsp Baking Soda
5. ½ tsp Table Salt
6. ½ cup (120g) Unsalted Butter, at room temperature
7. 1 cup (200g) White Sugar
8. 1 Egg + 1 Yolk
9. 1 tsp Vanilla Extract
10. ¾ cup (180 ml) Buttermilk
11. ⅓ cup (80 ml) Hot Water
12. For the Filling:
13. 3 egg whites
14. ½ tsp cream of tartar
15. ¾ cup light corn syrup
16. ⅓ cup water
17. ¾ cup granulated sugar
18. ½ tsp vanilla extract
19. 4 tsp banana powder(buy or make your own)*

*Banana powder can lose it's flavor over time, so if you want it to continue tasting like banana you may want to use banana extract instead.

Other supplies:

1. Stand Mixer.
2. 1 1/2 Tbsp cookie scoop.
3. Piping Bag with large tip.

The first step to making these gobs is to make the chocolate shells. This step is pretty hard to get wrong, so it should be pretty easy.

1. Preheat oven to 450℉ (232℃) and line two baking sheets with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt and mix until well combined. Set aside in a separate bowl.
3. In the stand mixer bowl, whip the butter and sugar until lightened and fluffy. Add the eggs and vanilla and beat again until well incorporated.
4. On a low speed add half of the flour mixture, then add the other half of the dry ingredients along with the buttermilk and hot water.
5. Use the 1 1/2 Tbsp cookie scoop to portion the batter onto the baking sheets, keeping at least 2 inches of space between each dollop.
6. Bake for 5-7 minutes until puffed and the tops are cracking. Cool for 5 minutes on a sheet pan and then transfer to a wire rack to cool completely.

The next step is to make the filling. This step is a little bit harder, as it is easy to overheat the sugar. It really helps to have a second person in the kitchen to help with this step.

1. Clean the stand mixer bowl and whisk thoroughly and wipe down with lemon juice to ensure that no grease remains in the bowl.
2. Add the egg whites and cream of tartar to the stand mixer bowl. Whip until the mixture forms soft peaks.
3. At the same time, combine the water, sugar, and corn syrup in a saucepan. Cook, stirring constantly, at medium heat until it measures 248°F
4. Turn the mixer on to medium and slowly stream the syrup into the egg white mixture. Whip for 5-8 minutes until the mixture is fluffy.
5. Add the vanilla and banana powder continue whipping until it is completely cooled.

This step is pretty easy, but the marshmallow is VERY sticky, so it is best to have a big piping bag

1. Put the piping bag in a cup and fill it with marshmallow fluff.
2. Pipe a swirl of fluff on one shell and press another shell onto the fluff.
3. repeat with all other gobs.

I really like these gobs. They have a very chocolatey soft shell and creamy gooey marshmallow filling. They should be kept in the fridge, and in my opinion they taste better cold anyways!