Banana Whoopie Pies

Yes. I have put whoopie pies on here before. Despite the name :) these are so so yummy! We couldn't stop eating them (when I say we, I mean I). These are easy and gooey. I didn't make the mascarpone filling (because it calls for expensive cheese I don't have), just the Cream cheese frosting that I've blogged before. (Which was awesome!)

Photo Credit to mybakingaddiction.com

Banana Whoopie Pies

Makes 12 pies2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup granulateD sugar
1/2 packed light brown sugar
1 large egg
2 ripe bananas, mashed (about 1 cup)
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 cups mascarpone at room temperature
4 tablespoons sugar

Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Sift together the flour, baking powder, baking soda, salt, and cinnamon into a medium bowl; set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until light and fluffy, about 3 minutes. Stop mixer, scrape down the bowl and beater, and beat in egg on medium speed until combined. Beat in banana, sour cream, and vanilla until combined. Reduce the speed to medium-low and add flour mixture in batches until completely combined, scraping down the sides of the bowl as necessary.
Transfer the batter to a pastry bag or a resealable plastic bag fitted with a Wilton Round Tip #2A pastry tip. Pipe six 2 1/2-inch round mounds onto each pan, placing them 3 inches apart. Bake until light golden, 12-15 minutes, rotating pans from top to bottom and from front to back halfway through.
Remove pans from oven and slide the parchment sheet of cookies onto a wire rack to cool completely. Line baking sheets with fresh paper and repeat process with remaining batter.
Meanwhile, make the filling. Combine the mascarpone and sugar in a small bowl and mix with a rubber spatula until the sugar is thoroughly incorporated.
Once the cookies are cool, spread 2 tablespoons of the filling onto the flat side of 1/2 of the cookies. Top with the remaining cookies and arrange on a platter in a single layer. The whoopie pies can remain at room temperature up to 3 hours. To store, cover with plastic wrap and refrigerate.

Recipe Source: My Baking Addiction