Just saying the word “whoopie” always makes me smile. How can it not?! I have been making this recipe for years and it is always a family favorite. These little (big) guys have been seen at holiday parties, summer gatherings, beach trips and more.


This is actually an old Martha Stewart recipe. When I first started making it, this was one of the more involved baking recipes I had in my regular rotation. I used to joke that it’s a little bit of a pain in the ass just like all things Martha. (Just teasin’ queen.) That said, as my cooking and baking skills have evolved, I actually don’t think of this recipe the same way. 


Yes, there are multiple steps and lots of dirty dishes. First, you have to bake the cake cookies. Then you have to make the cream cheese filling. Finally, you have to assemble them before you taste test the filling out of existence. Sadly, this is a real predicament in my kitchen. But that being said, there isn’t anything particularly tricky about each step. So if you give yourself plenty of time, or even make the cake cookies a day ahead, you can whip these up without being overwhelmed. 


These are DIVINE. I cannot emphasize enough just how heavenly these are. I mean, it’s basically banana cake with cream cheese. Am I right?! Of course I am.

Watch your guests faces when they take their first bites. That is all.

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Banana Cream Whoopie Pies

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  • Author: Liz SLoan
  • Prep Time: 45 min
  • Cook Time: 12 min
  • Total Time: 57 minutes
  • Yield: 3 Dozen 1x



2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup mashed banana (from 1 large ripe banana)

½ cup sour cream 

4 ounces (1 stick) unsalted butter, softened

½ cup granulated sugar 

½ cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

16 ounces cream cheese, softened

1 cup confectioners’ sugar, plus more for dusting


Preheat oven to 350 degrees. 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.

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

To make the round cookies, you can use a pastry bag or even a pancake pen to pipe them into perfect circles, or you can use a small cookie scoop for slightly less perfect rounds.

Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar and serve immediately.

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