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Banana Whoopie Pies

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.

Martha Stewart Living, September 2008 http://www.marthastewart.com/339333/banana-whoopie-pies
3.6875
Rated
73.75100(48)48
  • Yield Makes about 3 dozen

Ingredients

    • 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

Directions

  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.

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