adapted from Tracey's Culinary Adventures
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana
1/2 cup sour cream, room temp.
8 tablespoons (1 stick) unsalted butter, room temp.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, room temp.
1/2 teaspoon vanilla extract
Preheat oven 350 F.
Mix the banana and sour cream together in one bowl (I used a big measuring cup). Combine the flour, baking soda and powder, and salt in another container. Whip the butter and both sugars together until light and creamy. Then add egg and vanilla extract. When it's well incorporated, alternately mix in the dry ingredients and the banana mixture, ending with the dry ingredients. Mix only until it's together.
Put the batter in a pastry bag and pipe it onto a parchment paper-lined baking sheet in 1 1/4" circles. Try to make them even. Bake 9 - 12 minutes, until the ends are golden brown. Take them out, transfer to cooling rack, and put more in the oven!
**The one thing I'd change in this part is more banana! I think that flavor can get overpowered by the peanut butter.
Peanut Butter Cream Cheese Filling
adapted from same site as pies
1 1/2 cups powdered sugar
1 8-oz package cream cheese, room temp.
8 tablespoons (1 stick) unsalted butter, room temp.
1 cup smooth peanut butter
Whip it all together until smooth! Put it in the pastry bag and generously pipe onto the flat side of one of the pie circles. Leave some space on the edge so when you squeeze the second pie on top, the frosting doesn't flow over the edges. Squeeze on the second pie! Makes about 40 whoopie pies.
Try not to each all the frosting before you get the whoopie pies together! I'm using my extra filling as a dip for Oreos! Hmmmm... my favorite snack!
