Bananawhoopiepies Recipes

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BANANA WHOOPIE PIES



Banana Whoopie Pies image

These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying revival.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting

Steps:

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
  • Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
  • Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
  • Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
  • Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
  • Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

GO BANANAS WHOOPIE PIES



Go Bananas Whoopie Pies image

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. Use a cookie scoop to keep them nicely rounded and all the same size. -Jessie Sarrazin, Livingston, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 large egg, room temperature
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

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.

Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA WHOOPIE PIES



Banana Whoopie Pies image

Right out of the Martha Stewart September Living magazine. Couldn't wait to try these and they did not disappoint. Much easier then they sound. I myself used dark brown sugar is that is what I had and I misread the recipe using the entire teaspoon vanilla in the batter then adding the extra in the filling. Came out wonderful.

Provided by podapo

Categories     Dessert

Time 32m

Yield 24-36 cookies, 24 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana
1/2 cup sour cream
4 ounces unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus
more confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda and salt into a bowl. Combine banana and sour cream in another bowl.
  • Beat butter, granulated sugar and brown sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 teapsoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with the flour mixture.
  • Transfer batter to a pastry bag fitted with a 1/4 inch plain tip (I just used a disposable pastry bag and clipped the end off) Pipe batter into 1 1/4 inch rounds on baking sheets, spacing about 1 1/2 inches apart.
  • Bake until edges are golded, about 12 minutes. Slide parchment, with cookies onto wire racks, Let cool.
  • Beat Cream cheese, confectioners' sugar and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth.
  • Pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar and serve immediately.

Nutrition Facts : Calories 206.5, Fat 11.6, SaturatedFat 6.7, Cholesterol 41.2, Sodium 152, Carbohydrate 23.6, Fiber 0.4, Sugar 14.9, Protein 2.7

PEANUT BUTTER WHOOPIE PIES



Peanut Butter Whoopie Pies image

Provided by Food Network

Time 1h10m

Yield 18 whoopie pies

Number Of Ingredients 6

1 (19.5 oz.) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/3 cup Crisco® Pure Vegetable Oil
2 large eggs
1 1/4 cups Pillsbury® Creamy Supreme® Vanilla Flavor Frosting
1 1/2 cups Jif® Extra Crunchy Peanut Butter
1/4 cup milk

Steps:

  • 1.HEAT oven to 350 degrees F. Line cookie sheets with parchment paper.
  • 2.COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
  • 3.BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
  • 4.BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
  • 5.Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.

FREEZY-COOL BANANA WHOOPIE PIES



Freezy-Cool Banana Whoopie Pies image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

4 Vitalicious VitaTops (any chocolate flavor), frozen
3/4 cup fat-free whipped topping, thawed from frozen
1 banana, very thinly sliced

Steps:

  • Carefully slice one VitaTop in half lengthwise, so that you are left with 2 thin round "slices."
  • Evenly place 1/4th of the whipped topping on one slice. Top with 1/4th of the banana slices, followed by the other slice.
  • Repeat with the remaining VitaTops, whipped topping, and banana slices. Freeze them until solid, about 1 hour. So good!

Nutrition Facts : Calories 150, Fat 2 grams, Sodium 155 milligrams, Carbohydrate 34 grams, Fiber 9 grams, Protein 4 grams, Sugar 18.5 grams

BANANA WHOOPIE PIES



Banana Whoopie Pies image

Make and share this Banana Whoopie Pies recipe from Food.com.

Provided by Izy Hossack

Categories     Drop Cookies

Time 40m

Yield 12 whoopie pies

Number Of Ingredients 11

1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup mashed ripe banana
1 large egg
1/2 teaspoon ground cinnamon
1 1/4 cups plain flour
1 teaspoon baking powder
1/2 cup quick-cooking oats
2 tablespoons unsalted butter, softened
2 ounces cream cheese
1 cup powdered sugar

Steps:

  • Preheat the oven to 350oF and line a cookie sheet with baking paper.
  • In a large bowl mix the oil, sugar, mashed banana, egg and cinnamon together. Fold in the flour, baking powder and oats. Let the batter sit for 10 minutes to thicken up slightly.
  • Scoop batter by the tablespoon onto the lined cookie sheet spacing them a few inches apart. Bake for 8-10 minutes until golden. Remove to a wire rack to cool. Repeat with the rest of the batter.
  • Cream the butter in a bowl so it becomes smooth. Add the cream cheese and mix together. Gradually beat in the powdered sugar until smooth.
  • Scoop a heaped teaspoon of filling onto the underside of a cookie and top with a second cookie. Repeat with all the cookies.
  • Keep in an airtight container for up to 5 days.

Nutrition Facts : Calories 232.8, Fat 8.8, SaturatedFat 2.9, Cholesterol 25.8, Sodium 52.5, Carbohydrate 36.5, Fiber 0.9, Sugar 23.3, Protein 2.7

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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