Whoopie Pies

I have become known around town as the Whoopie Pie Lady, this is OK I guess, but I do have a little bigger repertoire than that. However when I came across this recipe on bakingbites.com, I had to give it a try.

Frequently I have bananas that have to be used and a person can only eat so much banana bread, or muffins so I gave them a try.

I have to say they are delicious, different, but delicious. The recipe doesn't make a tremendous amount, but I tend to make my pies bite size so it did give me a nice number. If you individually wrapped the pies you can freeze them or later use.

So if those bananas are hanging from the rack look a little bedraggled try these pies. You can easily double the recipe to make more, or scale down the size of your pies (and reduce the baking time by a couple of minutes) to get smaller, bite-sized pies and get more of them. These keep well when stored in an airtight container at room temperature, but they are so moist and flavorful that I bet you’ll find them as difficult to resist as I do.


Banana Whoopie Pies
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup butter, room temperature
1 1/4 cups sugar
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
3/4 cups mashed banana (2 medium)

Preheat oven 350F. Line a baking sheet with parchment paper.
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 2 tablespoon balls (approx 1 1/2-inch balls) and bake for 12-14 minutes, or until cookies are lightly browned around the edges and “set” in the center.
Remove to a wire rack to cool.
Makes about 2 dozen cookies (1 dozen sandwich cookies).

Cream Cheese Filling
3 oz cream cheese, room temperature
4 tbsp butter, room temperature
1 tsp vanilla extract
1 1/2 – 2 cups confectioners sugar

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.

If you bake them on parchment paper you can make a template with a round cookie cutter so that your pies are consistent in size. Just trace the cutter on the paper with a pencil and then flip it over so the markings are on the undersize of the paper. Pipe your cookies with a large piping bag for even better control.

Be sure to let the cookies cool completely before filling.

Enjoy, but beware.....these do call your name even from the fridge or freezer.