This Banana Whoopie Pies recipe is a soft and moist recipe, which is made with ripe banana and a tangy cream cheese filling. It’s the ultimate comfort food recipe, a classic treat perfect for parties or a special dessert, ready in about an hour, plus cooling time.
Banana Whoopie Pies Ingredients
A classic combination for a perfectly soft, cake-like sandwich cookie.
For the Banana Cakes:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mashed banana (from 1 large ripe banana)
- ½ cup sour cream
- 4 ounces (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract (divided)
For the Cream Cheese Filling:
- 16 ounces (two 8-oz packages) cream cheese, softened
- 1 cup confectioners’ sugar
- ½ teaspoon pure vanilla extract
How To Make Banana Whoopie Pies
A step-by-step guide to these wonderfully soft and cakey treats.
- Prep Oven and Dry Ingredients: Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Make the Banana Batter: In a separate small bowl, combine the mashed banana and sour cream. In a large bowl with an electric mixer, beat the softened butter with the granulated and brown sugars until pale and creamy, about 3 minutes. Beat in the egg and 1/2 teaspoon of the vanilla.
- Combine and Pipe: On low speed, add the banana mixture in two additions, alternating with the flour mixture, until everything is just combined. Transfer the soft batter to a pastry bag fitted with a 1/4-inch plain round tip. Pipe 1 1/4-inch rounds onto the prepared baking sheets, spacing them about 1 1/2 inches apart.
- Bake and Cool the Cakes: Bake for about 12 minutes, until the edges are golden and the tops spring back when lightly touched. Let the cakes cool completely on the baking sheets on a wire rack.
- Make the Cream Cheese Filling: In a clean mixer bowl, beat the softened cream cheese, confectioners’ sugar, and the remaining 1/2 teaspoon of vanilla on medium speed for about 2 minutes, until smooth and fluffy.
- Assemble the Whoopie Pies: Pipe or spoon about 1 tablespoon of the cream cheese filling onto the flat side of half the cooled cookies. Sandwich with the remaining cookies, pressing gently. Dust with a little extra confectioners’ sugar before serving.
Recipe Tips
For the perfect, soft, not-at-all-dry whoopie pie.
- How to get the perfect soft, cakey texture? The key is not to overmix the batter once the flour is added. Mix only until you no longer see streaks of dry flour. The sour cream also contributes a wonderful tenderness and moisture to the cakes.
- Why use very ripe bananas? The best bananas for baking are the ones with lots of brown spots! They are much sweeter, have a more intense banana flavor, and are softer, which makes them easy to mash and incorporate into the batter for an extra moist result.
- How do I get uniform whoopie pies? Using a piping bag, as the recipe suggests, is the best way to get consistently sized and shaped rounds. If you don’t have one, a medium (2-tablespoon) cookie scoop is a great alternative.
- Can I make these ahead of time? Yes! You can bake the banana cakes and store them in an airtight container at room temperature for up to a day. The cream cheese filling can also be made ahead and stored in the fridge. It’s best to assemble the whoopie pies on the day you plan to serve them for the best texture.
What To Serve With Banana Whoopie Pies
This classic treat is a star on its own.
These sweet, cakey sandwiches are a perfect dessert for any occasion. They are fantastic served with:
- A tall, cold glass of milk
- A hot cup of coffee or a chai latte
- A scoop of vanilla bean or chocolate ice cream
How To Store Banana Whoopie Pies
Keeping your delicious treats fresh.
- Refrigerate: Due to the cream cheese filling, the assembled whoopie pies must be stored in the refrigerator. Keep them in an airtight container, and they will stay fresh for up to 4 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.
Banana Whoopie Pies Nutrition Facts
An estimated guide per whoopie pie.
- Calories: 280 kcal
- Carbohydrates: 35 g
- Protein: 4 g
- Fat: 14 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, the batter for whoopie pies is meant to be very soft and almost cake-like, not like a stiff cookie dough. This is what gives them their signature light and tender texture.
Absolutely! About a cup of finely chopped walnuts or mini chocolate chips would be a fantastic addition. Gently fold them into the batter as the very last step.
Yes, they freeze beautifully. For the best result, freeze the unfilled cookie halves in a single layer before transferring them to a freezer-safe bag. You can also freeze the assembled pies, well-wrapped. Thaw in the refrigerator.
Try More Recipes:
- Bananas Foster Milkshake Recipe
- Banana Chocolate Chip Muffins Recipe
- Blueberry-Banana Skyr Smoothie Recipe
Banana Whoopie Pies Recipe
Description
Classic, soft, and cakey banana cookies are sandwiched together with a rich and tangy cream cheese filling to create the ultimate comfort food treat, the Banana Whoopie Pie.
Ingredients
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment.
- In a large bowl, cream the butter and both sugars. Beat in the egg and ½ tsp vanilla.
- In a separate bowl, whisk the dry cake ingredients. In another small bowl, mix the mashed banana and sour cream.
- Alternate adding the flour mixture and the banana mixture to the butter mixture, mixing on low until just combined.
- Pipe or scoop 1 1/4-inch rounds of batter onto the prepared baking sheets.
- Bake for about 12 minutes, until the edges are golden. Cool completely.
- For the filling, beat the softened cream cheese, confectioners’ sugar, and remaining ½ tsp vanilla until smooth.
- Pipe or spoon the filling onto the flat side of half the cookies and sandwich with the remaining cookies.
Notes
- Using very ripe, brown-spotted bananas is the secret to a moist and flavorful banana cake.
- Do not overmix the batter once the flour is added, as this will result in tough cakes.
- The unfilled banana cakes can be made a day in advance and stored in an airtight container.
- Assembled whoopie pies must be stored in the refrigerator due to the cream cheese filling.