1/1 Photo of Banana Whoopie Pies
I always seem to have leftover bananas, and I usually make banana bread, in different variatons. These whoopie pies, or gobs, are another great thing to make with overripe bananas. This recipe is adapted from Baking Bites.
My Private Note
large c ...
Units: US | Metric
For the cookie
- 1064.65 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml salt
- 4.92 ml ground cinnamon
- 59.14 ml butter, room temperature
- 59.14 ml shortening
- 591.47 ml sugar
- 59.14 ml vegetable oil
- 2 large eggs
- 9.85 ml vanilla extract
- 354.88 ml mashed bananas (4 medium)
Cream cheese filling
- 1Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
- 2Make the cookies: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
- 3In a large bowl, cream together the butter and sugar until light. Beat in egg and vegetable oil, followed by vanilla and mashed banana.
- 4Add flour mixture and stir until just incorporated.
- 5Drop 1 1/2-inch balls (I do a heaping cookie scoop worth) and bake for 12 to 14 minutes, or until cookies are lightly browned around the edges and set in the center.
- 6Remove to a wire rack to cool completely.
- 7Make the filling: In a medium bowl, beat together cream cheese and butter until smooth.
- 8Blend in vanilla and confectioners’ sugar until mixture is smooth and thick.
- 9Add additional confectioners’ sugar if mixture seems runny.
- 10Wrap cookies individually in plastic wrap, and store in the refrigerator.
Browse Our Top Drop Cookies Recipes
Nutritional Facts for Banana Whoopie Pies
Serving Size: 1 (2340 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 359.3
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 6.0 g
- Cholesterol 38.5 mg
- Sodium 207.7 mg
- Total Carbohydrate 57.4 g
- Dietary Fiber 1.0 g
- Sugars 37.5 g
- Protein 3.5 g