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Banana Whoopie Pies

These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying revival.

  • Servings: 36
  • Yield: Makes about 3 dozen
Banana Whoopie Pies

Source: Martha Stewart Living, September 2008


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mashed banana (from 1 large ripe banana)
  • 1/2 cup sour cream
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 16 ounces cream cheese, softened
  • 1 cup confectioners' sugar, plus more for dusting


  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

  2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

  3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

  4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

  5. Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

  6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

Reviews (11)

  • Pork C Fish 22 Jun, 2014

    I did this for a party of 45. It is a fairly standard recipe and results in something which is more novelty than anything else. Be sure the bananas are adequately ripened as the flavor literally depends upon this.

    I used a pastry bag and ΒΌ" tip. And though I increased the recipe by one-and-a-half, I'd say the yield was double what was anticipated. And I used a ring mold to draw a few circles on my parchment paper.

    The result was a very consistent size. Do not change recipe.

  • wako729 5 Jun, 2011

    I just made these for 60+ high school students and they were a hit. I loved how quick and easy they were to make. I used a small cookie scoop instead of piping the cakes and they came out great. My only issue was the cream cheese "frosting"... it was an odd texture, almost gluey. When I make these again I think I will use my old favorite recipe for cream cheese frosting.

  • danylo 10 Jan, 2011

    Just made them today and they are mahvalus!!! I made them with a "00" scoop to keep them the same size. It took some time but the size was exactly "bite-size". I added dark rum instead of the vanilla and I rolled the edges in finely chopped it was like eating a piece of banana walnut cake!! I have enough frosting for 2 more batches....I love this cookie a lot!! danylo ")

  • abish 14 Oct, 2010

    I just made this recipe today with 5 preschooler. They are delicious! The kiddos loved them. I halved the frosting recipe. It was plenty. They are definitely a piece of Heaven!

  • aljpurlmama 21 May, 2010

    These were great! Made per request for my 2nd graders. We love homemade whoopie pies and this take on them was yummy! Make sure you mix ingredients in the order instructed, this is imperative when making whoopie pies of any sort, to make sure your dough doesn't to glue.

  • Sandi344 23 Mar, 2010

    melynda adjust the baking powder and add a little more flour.

  • melynda24 22 Mar, 2010

    In my past experience with whoopie pies, the cookie parts rise too much instead of spreading and are too big for size; does anyone have any suggestions?

  • mrseight 21 Mar, 2010

    Starr, you would not taste the sour cream at all. I bake with it all the time.

  • aStarr4u 21 Mar, 2010

    Do you taste the sour cream in these? My family doesn't like the taste of it.

  • Storr4 21 Mar, 2010

    i have made similiar ones with carrot cake -- so delicious!

  • chefette86 21 Mar, 2010

    these were very tasty

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