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Go Bananas Whoopie Pies

 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


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Additional confectioners' sugar


  • 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.
Nutritional 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.