Banana Bread Whoopie Pies
Ingredients
Fluffy Vanilla Bean Frosting
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1 tsp. vanilla extract
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2 1/2 tbsp. milk
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4 cups powdered sugar
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vanilla beans seeds
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1 cup salted butter, at room temperature
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Fluffy Vanilla Bean Frosting
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1 large egg
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1/2 cup packed light-brown sugar
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1/2 cup granulated sugar
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1/2 cup butter, softened
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1/4 cup sour cream
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1 cup mashed overripe bananas (about 2 large)
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1/2 tsp. salt
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1/2 tsp. baking soda
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1/2 tsp. baking powder
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2 cups all-purpose flour
Method
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01Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, whisk together mashed banana and sour cream, set aside.
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02In a large mixing bowl, using an electric hand mixer on medium-high speed, whip together butter, granulated sugar, and light-brown sugar until pale and fluffy, about 3-4 minutes. Blend in egg. Add banana mixture and mix until combined. Slowly add dry ingredients and mix just until combined.
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03Scoop dough by rounded tablespoon fulls (about 1 1/2 Tbsp) and drop onto Silpat or parchment-lined baking sheets placing them about 1 1/2 inches apart, then smooth edges and flatten cookie as needed (diameter of cookie should be about 1 1/2 - 2 inches.
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04Alternately you can fill a pastry bag fitted with a 1/4 inch plain tip with batter, then pipe dough into 1 1/2 inch rounds onto the baking sheet - if you do this method you may get more than 2 dozen pies). Bake in preheated oven for 12 - 13 minutes until edges are golden.
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05Allow cooling 2 minutes on the baking sheet then transfer to a wire rack to cool completely. Spread and sandwich a layer of frosting between two cookies. Store in an airtight container (in refrigerator if not serving within a few hours).
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06In a large mixing bowl, using an electric hand mixer on medium-high speed, whip butter, and vanilla bean seeds until pale and fluffy, about 4 minutes. Add powdered sugar, milk and vanilla extract and blend 2 minutes until light and fluffy.
