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 and use those bananas in one of their favorites, Whoopie Pies. With the constant parade of teenagers that go through our house, I knew they would not last long but 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 and another welcome addition to our growing list of recipes that will guarantee that not another over-ripe banana will go to waste here.
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 center to spring back when lightly touched to determine if they are fully baked.
Cream Cheese Frosting
1/2 cup cream cheese
3 1/2 cups icing sugar (powdered sugar)
1 tsp vanilla extract
a little milk
Blend together the cream cheese, vanilla extract and butter, then 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.