Print Options

Back to Go Bananas Whoopie Pies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Go Bananas Whoopie Pies

I love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Using a cookie scoop keeps them nicely rounded and all the same size. —Jessie Sarrazin, Livingston, Montana

24 ServingsPrep: 40 min. Bake: 15 min./batch + cooling

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3 tablespoons butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat
in egg and vanilla. In a small bowl, combine banana and buttermilk.
Combine the flour, salt, baking powder and baking soda; gradually
add to creamed mixture alternately with banana mixture.
Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking

2 of 2

Go Bananas Whoopie Pies (continued)

Directions (continued)

sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2
minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat the cream cheese, peanut butter,
and butter until fluffy. Beat in confectioners' sugar and vanilla
until smooth. Spread filling on the bottoms of half of the cookies,
about 1 tablespoon on each; top with remaining cookies. Dust with
additional confectioners' sugar. Store in the refrigerator. Yield: 2
dozen.

Nutrition Facts: 1 whoopie pie equals 242 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 208 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.