Banana Whoopie Pies with Maple Cream Cheese Filling

" A gourmet who thinks of calories is like a tart who looks at her watch."-James Beard

Here's the Banana Whoopie Pie recipe I promised. I am on a Whoopie Pie kick. How can you not love them? These are absolutely delicious, reminiscent of banana bread, they are moist and tender. I sent these to my husband's work. He came back with a wonderful comment from one of the consumers, which was, "this is the best tasting thing I have ever eaten!" High praise for a humble little pie.

I survived the dentist. My jaw hurts, but I'll live.

Banana Whoopie Pies with Maple Cream Cheese Filling

I like maple, and I think it really goes well with these, but if it's not your thing, you could use regular cream cheese icing by substituting vanilla for the maple extract. Or you can make the cinnamon cream cheese from the pumpkin whoopie pies. Or even make an almond cream cheese filling by using almond extract, or make a peanut butter filling by omitting the butter and replacing it with peanut butter, the options are limitless.

adapted from this recipe at King Arthur Flour

this recipe makes 15-16 small pies

Ingredients
For Cookies
1/2 cup unsalted butter softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1 1/2 cups mashed bananas (3-4 med. bananas)
2 eggs
2 cups all purpose flour
1 tsp baking soda

For Maple Cream Cheese Filling

1 8oz package cream cheese softened
1 stick (1/2 cup) butter softened
1/2 tsp pure maple extract, I also used some maple caramel I had in the fridge, so this bumped up the maple flavor, you may need to add more than 1/2 tsp of the maple extract, I would add it and taste as you go and add more if needed.
2-3 cups sifted powdered sugar


Instructions

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a large bowl cream together the butter, sugars and salt until fluffy, then add the bananas.

Beat in the eggs one at a time.

Whisk together the flour and baking soda. Add it to the wet mixture, mixing until evenly combined. Scrape the bowl then mix one minute more.

Scoop the dough onto the parchment lined baking sheets using a tablespoon sized cookie scoop, or use a tablespoon, leave plenty of space around them.

Bake for 9-11 minutes until the tops spring back when lightly touched with your finger, and the edges are a very light brown. Remove from the oven and cool on the baking sheets for 10 minutes before transferring the cookies to a rack to finish cooling completely.

Fill cookies when completely cool.

To make Filling

Beat together cream cheese, butter and extract. Add 2 cups of the powdered sugar and beat well. add more to reach the desired stiffness.