Banana Whoopie Pies
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 whoopie pies
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Course
Baked Goods
Banana Whoopie Pies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 8 tablespoons unsalted butter softened
- ½ cup granulated sugar
- ½ packed light brown sugar
- 1 large egg
- 2 ripe bananas mashed (about 1 cup)
- ¼ cup sour cream
- 1 ½ teaspoons pure vanilla extract
For the filling:
- 2 cups mascarpone at room temperature
- 4 tablespoons sugar
Instructions
- 1. Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. Sift together the flour, baking powder, baking soda, salt, and cinnamon into a medium bowl; set aside.
- 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until light and fluffy, about 3 minutes. Stop mixer, scrape down the bowl and beater, and beat in egg on medium speed until combined. Beat in banana, sour cream, and vanilla until combined. Reduce the speed to medium-low and add flour mixture in batches until completely combined, scraping down the sides of the bowl as necessary.
- 4. Transfer the batter to a pastry bag or a resealable plastic bag fitted with a Wilton Round Tip #2A pastry tip. Pipe six 2 1/2-inch round mounds onto each pan, placing them 3 inches apart. Bake until light golden, 12-15 minutes, rotating pans from top to bottom and from front to back halfway through.
- 5. Remove pans from oven and slide the parchment sheet of cookies onto a wire rack to cool completely. Line baking sheets with fresh paper and repeat process with remaining batter.
- 6. Meanwhile, make the filling. Combine the mascarpone and sugar in a small bowl and mix with a rubber spatula until the sugar is thoroughly incorporated.
- 7. Once the cookies are cool, spread 2 tablespoons of the filling onto the flat side of 1/2 of the cookies. Top with the remaining cookies and arrange on a platter in a single layer. The whoopie pies can remain at room temperature up to 3 hours. To store, cover with plastic wrap and refrigerate.
Notes
- I piped the batter into a whoopie pie pan.
- Can't find mascarpone? This recipe is equally as delicious with cream cheese frosting.
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