Martha Steward's Banana Whoopie Pies

Makes about 36 whoopie pies.

For the batter

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mashed ripe banana

1/2 cup sour cream

8 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1/2 teaspoon vanilla

For the filling

16 ounces cream cheese, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla

To prepare the batter

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In a small bowl, stir together banana and sour cream.

In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4" round tip.

Pipe batter into 1 1/4" rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely.

To prepare the filling

In a large mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla, mixing until smooth and creamy. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Lightly dust with confectioners' sugar before serving.