Banana Whoopie Pies

Here, golden-edged banana cookies are stuffed with cream cheese frosting for an immensely satisfying take on a traditional whoopee pie.

  • Yield: Makes about 36

Source: Martha Stewart Weddings, Summer 2011

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 (about 1 large ripe banana)
  • 1/2 cup sour cream
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 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 paper. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Stir together banana and sour cream in a second 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 1/2-inch rounds on lined baking sheets, spacing them 1 1/2 inches apart.

  4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool completely.

  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.

Cook's Notes

Unfilled cookies can be stored in an airtight container for up to 1 day.

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