"It's Making Banana Whoopie, Bob"

There are no words for these cookies...

Except they will literally make your knees buckle. Yes, they are that good. I give them the ECM stamp of approval. Not as well known as Good Housekeeping's Stamp but nevertheless...

They are moist and tender and so [insert expletive here] good! I think we need to do a Mad Libs Post. Remember those?

Bob, I like making whoopie pies in [noun] but Evil Chef [noun] likes to make hers in the [noun]. I expect that from her because she's a [adjective][sillyword]!

Banana Whoopie Pies ( Martha Stewart Living Sept. 2008)

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 unsalted butter, softened (1 stick)

½ cup granulated sugar

½ cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract, divided

16 oz. cream cheese, softened

1 cup confectioners’ sugar plus more for dusting

Preheat oven to 350°. 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 ½ teaspoon vanilla, beating until incorporated. Add banana mixture in two additions, alternating with flour mixture. Transfer batter to a pastry bag fitted with a ¼-inch plain tip. Pipe batter in 1¼-inch rounds on baking sheets, spacing rounds 1½ inches apart. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. Unfilled cookies can be stored up to 1 day. Beat cream cheese, confectioners’ sugar, and remaining ½ teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes. Pipe or spoon 1 tablespoon cream mixture onto the flat sides of half of the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.

*Tasting Notes: Okay, when I made the batter it didn't taste banana-y enough, like something was missing but I couldn't put a finger on it. So I made an executive decision and let the dough rest for 24 hours. Bingo!