Friday, April 15, 2011

Banana Whoopie Pies


So I might have a slight whoopie pie obsession. I may or may not sit at work and write down possible variations that I want to bake. Lemon, chocolate chip, orange creamsicle, salted caramel, strawberry, key lime, mocha...I could go on. When I saw these in Martha Stewart's annual holiday cookie magazine, my first thought was that banana whoopie pies didn't seem very Christmas-y to me. After making them, I realized it didn't matter what the occasion, these babies are perfect for any time of the year.

Banana Whoopie Pies
Source: Martha Stewart Holiday Cookies 2010

2 C. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. mashed banana (about 1 large ripe banana)
1/2 C. sour cream
1 stick unsalted butter, softened
1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 large egg
1 tsp. vanilla extract
16 oz. cream cheese, softened
1 C. confectioners' sugar

Preheat oven to 350 F. Whisk to combine flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, mix together banana and sour cream.

Beat butter and both sugars with an electric mixer on medium-high speed until fluffy, 3-4 minutes. Add egg and 1/4 tsp. vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Transfer batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe batter into 1 1/4 inch rounds on parchment lined baking sheets, spacing 1 1/2 inches apart. OR, you can do what I did and use a medium sized ice cream scoop!

Bake, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer cookies, still on parchment, to wire racks. Let cool completely. (Unfilled cookies can be stored in an airtight container at room temperature up to 1 day.)

To make filling, beat cream cheese, confectioners' sugar and remaining 1/2 tsp. vanilla with an electric mixer on medium speed until smooth, about 2 minutes.

Pipe or spoon about 1 T. cream cheese mixture onto flat sides of half the cookies. Sandwich with remaining cookies.

By using my medium sized ice cream scoop, I got about 15 or so whoopie pies.


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