Banana Cream Cheese Whoopie Pies

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Cakes with banana cream cheese filling. Another very mouthwatering approach to make a dessert that everyone will like with overripe bananas!


2 large or 3 small bananas, mashed
1/4 cup honey
2/3 cup brown sugar
1 egg
3 tsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 cup softened butter, room temperature
1/3 cup olive oil


3 1/2 cups icing sugar (powdered sugar)
1 tsp vanilla extract
a little milk
1/2 cup butter
1/2 cup cream cheese


Preheat oven to 350 degrees F.

Makes about 12 whoopie pies

Sift together the flour, baking powder, salt and cinnamon and set aside.

To the bowl of an electric mixer with a whisk attachment add the bananas, honey, brown sugar, egg, vanilla extract, butter and olive oil.

Whisk all together for several minutes, then fold in the dry ingredients by hand.

Be careful not to over mix the batter once the flour is fully incorporated.

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 centre to spring back when lightly touched to determine if they are fully baked.

When baked, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

When cool, sandwich two of the cookies together with some cream cheese frosting.

Chocolate frosting is also very delicious as a different variation.


Blend together the cream cheese, vanilla extract and butter.

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.

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