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
- 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
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.
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 1/2-inch rounds on lined baking sheets, spacing them 1 1/2 inches apart.
Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool completely.
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.