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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I always seem to have leftover bananas, and I usually make banana bread, in different variatons. These whoopie pies, or gobs, are another great thing to make with overripe bananas. This recipe is adapted from Baking Bites. Ingredients:
4 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 cup butter, room temperature |
1/4 cup shortening |
2 1/2 cups sugar |
1/4 cup vegetable oil |
2 large eggs |
2 teaspoons vanilla extract |
1 1/2 cups mashed bananas (4 medium) |
6 ounces cream cheese, room temperature |
1/2 cup butter, room temperature (1 stick) |
2 teaspoons vanilla extract |
3 -4 cups confectioners' sugar |
Directions:
1. Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
2. Make the cookies: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
3. In a large bowl, cream together the butter and sugar until light. Beat in egg and vegetable oil, followed by vanilla and mashed banana.
4. Add flour mixture and stir until just incorporated.
5. Drop 1 1/2-inch balls (I do a heaping cookie scoop worth) and bake for 12 to 14 minutes, or until cookies are lightly browned around the edges and set in the center.
6. Remove to a wire rack to cool completely.
7. Make the filling: In a medium bowl, beat together cream cheese and butter until smooth.
8. Blend in vanilla and confectioners’ sugar until mixture is smooth and thick.
9. Add additional confectioners’ sugar if mixture seems runny.
10. Wrap cookies individually in plastic wrap, and store in the refrigerator.
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