Go Bananas Whoopie Pies Recipe
Go Bananas Whoopie Pies Recipe photo by Taste of Home

Go Bananas Whoopie Pies Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + cooling
MAKES: 24 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large 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
  • 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

Nutritional Facts

1 each: 242 calories, 14g fat (7g saturated fat), 33mg cholesterol, 208mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 5g protein


  1. 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.
  2. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking 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.
  3. 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.
Originally published as Go Bananas Whoopie Pies in Taste of Home February/March 2011, p27

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Reviewed Nov. 15, 2014

"Very good cookies! Peanut butter flavor was a little strong, but I don't have a problem with that. Will try again with a different flavor filling next time."

Reviewed Jul. 22, 2013

"The cookies have a soft texture and good taste, but the peanut butter filling really overpowers the delicate banana flavor. I would make them again but would reduce the amount of peant butter and powdered sugar. Otherwise, a very rich cookie with great texture!"

Reviewed Jan. 24, 2013

"I had never made cookies with banana and wanted to try these. I made them to serve as individual cookies. However, I wondered about using something else, other than the cream filling. I had some Nutella--hazelnut spread--on hand and tried that. Perfect! The chocolate flavor added to the flavor of the cookie, although the cookie by itself is very tasty, and the banana flavor comes through."

Reviewed Jun. 8, 2011


Reviewed Apr. 13, 2011

"I have made these twice now because they got such rave reviews when I took them to work the first time. I have also made the Lemony Gingerbread and the Red Velvet version (all in the February mag), and these were the favorite of all three."

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