Banana Cream Cheese Whoopie Pies. Another incredibly delicious way to use over ripe bananas in a treat that everyone will love!
You cannot have enough recipes to use up those speckled, ripe bananas that constantly seem to regenerate themselves on your counter top.
We use them for banana muffins, chocolate chip banana bread, chocolate pecan banana bread; the list goes on. Most recently, in an utterly decadent Sticky Toffee Banana Pudding.
Yesterday, in trying to figure out a way to use up a little extra cream cheese frosting, I decided to try an idea that was sure to get the kids attention. Use those bananas in one of their favourites, Whoopie Pies.
With the constant parade of teenagers that go through our house, I knew they would not last long. With that tempting cream cheese frosting as a filling they were just as appealing to the adults in the house as well.
This one turned out to be a real winner! It’s another welcome addition to our growing list of recipes that will guarantee that not another over-ripe banana will go to waste here.
Like this Banana Cream Cheese Whoopie Pies recipe?
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- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large or 3 small bananas, mashed
- 1/4 cup honey
- 2/3 cup brown sugar
- 1 egg
- 3 tsp vanilla extract
- 1/3 cup softened butter, room temperature
- 1/3 cup olive oil
- FOR THE CREAM CHEESE FROSTING
- 1/2 cup butter
- 1/2 cup cream cheese
- 3 1/2 cups icing sugar (powdered sugar)
- 1 tsp vanilla extract
- a little milk
Preheat oven to 350 degrees F.
Makes about 12 whoopie pies
Sift together the flour, baking powder, salt and cinnamon and set aside.
To the bowl of an electric mixer with a whisk attachment add the bananas, honey, brown sugar, egg, vanilla extract, butter and olive oil.
Whisk all together for several minutes, then fold in the dry ingredients by hand.
Be careful not to over mix the batter once the flour is fully incorporated.
Drop heaping tablespoons of the batter onto a parchment paper lined cookie sheet, 3 to 4 inches apart.
Use more batter if you want larger whoopie pies. I have a small ice cream scoop that I use for my whoopie pies which is an ideal measurement and makes the job go very quickly. I then use the back of a spoon to spread the batter out to about a 1/2 inch thickness on the cookie sheet.
Bake for 13-15 minutes depending upon the size of your whoopie pies. Look for the edges to be beginning to brown and the centre to spring back when lightly touched to determine if they are fully baked.
When baked, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
When cool, sandwich two of the cookies together with some cream cheese frosting.
Chocolate frosting is also very delicious as a different variation.
TO PREPARE THE CREAM CHEESE FROSTING
Blend together the cream cheese, vanilla extract and butter.
Slowly add the icing sugar adding a little milk (a teaspoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency.
Use only enough milk to get it to this point. For whoopie pies you will want the frosting consistency to be a little more on the stiff side.
Serving Size1 whoopie pie
Amount Per Serving Calories 343 Total Fat 16g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 7g Cholesterol 40mg Sodium 210mg Carbohydrates 49g Fiber 1g Sugar 35g Protein 3g