|Banana Whoopie Pies|
Well it happened again. I had three bananas go bad on me. I'm the only one at my house that eats bananas, so it's really hard to not have a few go bad. But I'm getting really tired of making banana bread or banana bars and wanted something a little different.
So after searching the internet I came upon a couple recipes for Banana Whoopie Pies. Now I've never made Whoopie Pies before and I wasn't really sure what they would taste like or how they would bake up, but I thought I'd give it a whirl.
I decide to go with the recipe from Taste of Home. I liked the idea that the filling had peanut butter in it and I like peanut butter. The recipe also sound very simple. I did add a teaspoon of cinnamon to the cookie part to spice up the banana part. It was a good choice.
The one suggestion that I would make is to make the cookie part smaller than what they suggest. The recipe says drop by tablespoonfuls, which I did and it made huge cookies. I would make them half the size because they are quite sweet to have such a large whoopie pie.
So I hope you enjoy the recipe.
Banana Whoopie Pies
1/2 C butter, softened
1/4 C brown sugar
1 t vanilla extract
1/2 C mashed ripe banana
1/2 C milk
2 C all purpose flour
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1 t cinnamon
1 pkg (8 ounces) cream cheese, softened
1 C creamy peanut butter
3 T butter, softened
1 C confectioners' sugar
1 t vanilla extract
- In a large bowl cream butter and sugars until fluffy. Beat in egg and vanilla. In a small bowl mash a banana to measure 1/2 C. Add to sugars along with the milk and mix well. Combine flour, salt, baking powder, and baking soda in a separate bowl. Gradually add to the creamed mixture and mix well.
- Drop by 1/2 Tablespoonfuls about 2 inches apart (they will spread) onto parchment paper-lined baking sheets. Bake at 350 for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
- For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies and top with the remaining cookies. Store in the refrigerator. Makes 2 dozen.