Amish Banana Whoopie Pie Food

BANANA WHOOPIE PIES

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.

BANANA WHOOPIE PIES

Steps:

• Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
• Make the cookies: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
• In a large bowl, cream together the butter and sugar until light. Beat in egg and vegetable oil, followed by vanilla and mashed banana.
• Add flour mixture and stir until just incorporated.
• 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.
• Remove to a wire rack to cool completely.
• Make the filling: In a medium bowl, beat together cream cheese and butter until smooth.
• Blend in vanilla and confectioners' sugar until mixture is smooth and thick.
• Add additional confectioners' sugar if mixture seems runny.
• Wrap cookies individually in plastic wrap, and store in the refrigerator.

BANANA WHOOPIE PIES

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.