Banana Whoopie Pies

This is one of those posts where the pictures pretty much speak for themselves. I made these for a "light" dessert for a dinner party we attended - they are portable, there is kid appeal, but mostly they're just fun, really delicious, and not too big or heavy.

I made Martha's proscribed cream cheese filling and yeah, it was good, but I just felt it needed something to be real good whoopie pie filling. So I added some marshmallow creme - can that ever go wrong? (don't answer) - and in this case it was just the thing.

Sometimes I think I should start another blog just for banana recipes. They are all so good, I never get tired of them. And hey, these are even good in lunches! Wrap individually and store in the fridge for up to a week - send them in kids lunches and won't they be the envy of the table!
Banana Whoopie Pies (print recipe)
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mashed banana (1 large or 1 1/2 small)
1/2 cup sour cream
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
16 oz. cream cheese, softened
1 cup confectioners' sugar, plus more for dusting
1/2 cup marshmallow creme1. 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.

2. Beat butter and sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 tsp vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

3. Transfer batter to a pastry bat fitted with a 1/4 inch plain tip (or a gallon size Ziploc, then snip off a corner.) Pipe batter into 2-inch rounds on baking sheets, spacing about 1 1/2 inches apart.

4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

5. Beat cream cheese, confectioner's sugar and remaining 1/2 tsp vanilla with a mixer on medium speed until smooth, about 2 minutes. Stir in marshmallow creme until the filling is homogenous. Pipe or spoon 1 T cream cheese filling onto the flat sides of half the cookies. Sandwich with the remaining cookies. Dust with confectioners sugar and serve immediately. Makes about 2 1/2 to 3 dozenRecipe adapted from Martha Stewart