Imagine biting into a soft, pillowy cookie that combines the rich, creamy goodness of peanut butter with the sweet, comforting essence of ripe bananas - all sandwiched around a luscious cream cheese filling. These Peanut Butter Banana Whoopie Pies aren't just a dessert; they're a culinary adventure that transforms ordinary ingredients into an extraordinary treat that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver pure, delectable magic in every single bite!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 pies
Ingredients
- 1 cup peanut butter
- 1 cup mashed bananas
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cream cheese
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine 1 cup of peanut butter, 1 cup of mashed bananas, and 1 cup of sugar. Use a hand mixer or stand mixer on medium speed to blend the ingredients until smooth and creamy.
- Add 2 eggs to the mixture and continue to mix until fully incorporated. Make sure the eggs are well blended into the batter.
- In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will be your dry mixture.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Once baked, remove the whoopie pies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling. In a medium bowl, combine 1 cup of cream cheese and 1/4 cup of powdered sugar. Mix until smooth and creamy.
- Once the whoopie pies have cooled, spread a generous amount of the cream cheese filling on the flat side of one cookie, and then top it with another cookie to form a sandwich. Repeat this process with the remaining cookies and filling.
- Serve the peanut butter banana whoopie pies immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Tips
- Use very ripe, almost overripe bananas for maximum sweetness and moisture in your whoopie pies.
- Make sure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cookies instead of soft, tender ones.
- Use a cookie scoop for uniform-sized whoopie pies that will bake evenly.
- Let the whoopie pies cool completely before filling to prevent the cream cheese from melting.
- For extra flavor, consider adding a sprinkle of cinnamon to the batter or a drizzle of melted chocolate on top.
- Store whoopie pies in the refrigerator to keep the cream cheese filling fresh and prevent spoiling.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 45mg
