Banana Gob Food

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.

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.

GO BANANAS WHOOPIE PIES

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.

GOB CAKE

Steps:

• Preheat oven to 350. Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake. Cut into squares. Refrigerate leftovers.