Banana Bread Whoopie Pies with Fluffy Vanilla Bean Frosting

By candygurl88

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed overripe bananas (about 2 large)
• 1/4 cup sour cream
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 recipe Fluffy Vanilla Bean Frosting
• 1 cup salted butter, at room temperature
• seeds from two small vanilla beans
• 4 cups powdered sugar
• 2 1/2 Tbsp milk
• 1 tsp vanilla extract

Details

Servings 24
Adapted from cookingclassy.com

Preparation

Step 1

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, whisk together mashed banana and sour cream, set aside.

In a large mixing bowl, using an electric hand mixer on medium-high speed, whip together butter, granulated sugar and light-brown sugar until pale and fluffy, about 3-4 minutes. Blend in egg. Add banana mixture and mix until combine. Slowly add dry ingredients and mix just until combine. Scoop dough by rounded tablespoon fulls (about 1 1/2 Tbsp) and drop onto Silpat or parchment lined baking sheets placing them about 1 1/2 inches apart, then smooth edges and flatten cookie as needed (diameter of cookie should be about 1 1/2 - 2 inches. Alternately you can fill a pastry bag fitted with a 1/4 inch plain tip with batter, then pipe dough into 1 1/2 inch rounds onto baking sheet - if you do this method you may get more than 2 dozen pies). Bake in preheated oven for 12 - 13 minutes until edges are golden. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely. Spread and sandwich a layer of frosting between two cookies. Store in an airtight container (in refrigerator if not serving within a few hours) .

Fluffy Vanilla Bean Frosting

In a large mixing bowl, using an electric hand mixer on medium high speed, whip butter and vanilla bean seeds until pale and fluffy, about 4 minutes. Add powdered sugar, milk and vanilla extract and blend 2 minutes until light and fluffy.

http://www.cookingclassy.com/2012/09/banana-bread-whoopie-pies-with-fluffy-vanilla-bean-frosting/

sally @ sallys baking addiction

Celia: Thank you for sharing this fantastic recipe! I made these over the holidays and everybody wanted the recipe. They remind me of my childhood favourite – Sara Lee Banana cake! I will try piping them onto the baking sheet next time to make a more uniform shape.

Jaclyn: You’re very welcome Celia! I’m so glad you enjoyed them and that they reminded you of a childhood favorite =). I love when I make something that reminds me of my childhood, it’s so fun to go back in time for a moment. Thanks for your comment!

: Totally unrelated to the gorgeous recipe but I keep my overripe bananas in a big ziplock in the freezer, unpeeled. Basically take your ripe banana from the countertop, peel it, break it into 2-inch chunks, give or take, pop into the baggie. That way after they’re frozen you don’t have to struggle with that frozen peeling. And on top of it, a chunk or two is a great smoothie addition, and sometimes you dont need a whole banana for a recipe; just a chunk :)

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