Banana Whoopie Pies

I saw a recipe for Pumpkin Whoopie Pies and decided I was going to try them this weekend. But when I went to take something out for dinner the other night I saw the massive amount of Bananas just piling up in my freeze. I instead decided that Banana whoopie pies may be the way to go. So I googled and found this recipe, and let me tell you…YUM! I did change it up a bit and added a few things to my filling, and also used an Icecream scoop for the batter instead of piping it on my parchment paper. It worked much better, and was way less messy. Enjoy.

For the batter

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed ripe banana
1/2 cup sour cream
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla

For the filling

16 ounces cream cheese, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla
Maple Syrup (as much as you want to get the maple flavor desired)
1 tsp Cinnimon
1/4 cup of Cream

To prepare the batter

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In a small bowl, stir together banana and sour cream.

In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4″ round tip. (This is where I used the icecream scoop instead)

Pipe batter into 1 1/4″ rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely.

To prepare the filling

In a large mixing bowl, beat cream cheese, cream and maple syrup and cinnimon until smooth. Add confectioners’ sugar and vanilla, mixing until smooth and creamy.. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Put in fridge before serving.

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