Banana Whoopie Pies

First let me say hello to my new followers and thanks for all the wonderful comments!  Also a big thank you to Jamie Lacey who takes most of my baking photos, she does such a fabulous job!

Now on to the whoopie pies.  I love whoopie pies.  Cake and loads of frosting in a convenient sandwich, what's not to love?  I made some glorious cream cheese frosting last week, intending to use it for some red velvet whoopie pies I was making, which were a colossal fail.  So I thought banana whoopie pies would work just as well with the frosting.

I used my Mom's banana bread recipe for the cakes.  Banana bread recipes are like chocolate chip cookie recipes in that everyone swears theirs (or their Mom's) is the best.  Well this one is, really.  It tasted delightful with the frosting, which I got from Baked Explorations.  This is honestly the BEST cream cheese frosting I have had.  I usually whip frosting quite a bit, and the recipe recommended not to over beat so it doesn't lose its structure.  My other favourite cream cheese frosting recipe tends to be a bit runny, but this would be perfect for piping.  I finished it off with some chopped walnuts around the sides.  Yum!

For the Pies:

1/2 cup butter
1/2 cup light brown sugar
1/2 cup sugar
2 eggs
3 bananas, mashed
1 3/4 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.

In a mixer fitted with the paddle attachment, on medium-high speed cream butter and sugar until light and fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Mix in bananas and vanilla until well combined.

Add the flour mixture alternating with the milk, in five additions, starting and ending with flour.  Mix until just combined.  If using a whoopie pie pan fill cavities about 2/3 full, if not spoon heaping tablespoons of batter onto parchment lined baking sheets, about 1.5 inches apart.  Bake for 10 minutes or until an inserted cake tester comes out clean.

For the Cream Cheese Filling:
From Baked Explorations

3 cups confectioners' sugar
½ cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
pinch of salt

Sift the confectioners' sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until is completely smooth.  Add the cream cheese and beat until combined.

Add the confectioners' sugar, vanilla, and salt and beat until smooth.  Be careful not to overbeat the filling, or it will lose structure.  (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator.  Let the filling soften at room temperature before using.)

Assemble the Whoopie Pies

Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.  Place another cookie, flat side down, on top of the filling.   Press down slightly so that the filling spreads to the edges of the cookie.  If desired, roll edges in finely chopped walnuts.  Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

The whoopie pies will keep for up to 3 days on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

Linked to Sweet Tooth Friday 
and Sweets for a Saturday 
and Seasonal Sunday