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

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Recipe Summary

Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.)

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

  • 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 (12)

155 Ratings
  • 5 star values: 29
  • 4 star values: 47
  • 3 star values: 49
  • 2 star values: 25
  • 1 star values: 5
Rating: 5 stars
04/26/2015
I made a gluten free version of this recipe using my trusty substitution for all-purpose flour, and it tastes delicious! The cream cheese filling is velvety smooth and complements the banana cookies very well.
Rating: Unrated
06/22/2014
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 ¼" 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.
Rating: Unrated
06/05/2011
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.
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Rating: Unrated
01/10/2011
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 nuts...so 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 ")
Rating: Unrated
10/14/2010
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!
Rating: Unrated
05/21/2010
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.
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Rating: Unrated
03/23/2010
melynda adjust the baking powder and add a little more flour.
Rating: Unrated
03/22/2010
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?
Rating: Unrated
03/21/2010
Starr, you would not taste the sour cream at all. I bake with it all the time.
Rating: Unrated
03/21/2010
Do you taste the sour cream in these? My family doesn't like the taste of it.
Rating: Unrated
03/21/2010
i have made similiar ones with carrot cake -- so delicious!
Rating: Unrated
03/21/2010
these were very tasty