Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate bowl, cream the butter and brown sugar until light and fluffy.
Add the egg, mashed bananas, vanilla extract, and almond extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Fold in the sliced almonds.
Drop spoonfuls of batter onto the prepared baking sheets, spacing them a few inches apart.
Bake for 10–12 minutes or until the tops are set and lightly golden.
Allow the cookies to cool completely on a wire rack.
In a bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
Spread or pipe the filling onto the flat side of one cookie and top with another cookie to create a sandwich.
Repeat with the remaining cookies and filling.
Servings and timing
Servings: about 10 whoopie pies
Prep time: 20 minutes Cook time: 10–12 minutes Cooling and assembly time: 15 minutes Total time: about 45–50 minutes
Variations
Chocolate Banana Whoopie Pies Add cocoa powder to the batter for a chocolate-banana flavor.
Honey Almond Whoopie Pies Replace part of the sugar with honey for a deeper sweetness.
Nut-Free Version Omit the almonds for an allergy-friendly option.
Chocolate Chip Banana Whoopie Pies Mix chocolate chips into the batter for extra sweetness.
Peanut Butter Filling Replace the cream cheese filling with a peanut butter frosting.
Storage/Reheating
Storage Store whoopie pies in an airtight container in the refrigerator for up to 4 days.
Freezing They can be frozen for up to 2 months. Wrap them individually and place in a freezer-safe container.
Reheating These treats are best served chilled or at room temperature and do not usually require reheating.
FAQs
What are whoopie pies?
Whoopie pies are soft, cake-like cookies sandwiched together with a sweet creamy filling.
Can I use very ripe bananas?
Yes, very ripe bananas work best because they add natural sweetness and strong banana flavor.
Can I make the cookies ahead of time?
Yes, the cookies can be baked a day ahead and filled before serving.
Why are my whoopie pies flat?
Flat cookies may result from overly soft batter or insufficient flour.
Can I substitute almond extract?
Yes, you can omit it or replace it with additional vanilla extract.
Can I make them gluten-free?
Yes, use a gluten-free all-purpose flour blend.
How do I pipe the filling neatly?
Use a piping bag or a plastic bag with the corner snipped off.
Do they need to be refrigerated?
Because of the cream cheese filling, they should be stored in the refrigerator.
Can I make mini whoopie pies?
Yes, simply use smaller portions of batter and reduce baking time slightly.
What other fillings work well?
Marshmallow cream, vanilla buttercream, or chocolate frosting are great alternatives.
Conclusion
Banana Almond Whoopie Pies are a delightful twist on the classic sandwich cookie, combining soft banana-flavored cakes with a creamy filling and a hint of almond. They are easy to make, wonderfully moist, and perfect for sharing with family and friends. Whether served as a dessert or sweet snack, these whoopie pies are sure to impress.
These Banana Almond Whoopie Pies are soft, cake-like sandwich cookies made with ripe bananas and a hint of almond flavor, filled with a smooth cream cheese filling. Moist, lightly spiced, and naturally sweet from bananas, these homemade whoopie pies are a delicious dessert or snack and a perfect way to use ripe bananas.
Ingredients
For the Cookies
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar
1 large egg
1 cup ripe bananas, mashed (about 2 bananas)
1 teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup sliced almonds
For the Filling
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate bowl, cream the butter and brown sugar until light and fluffy.
Add the egg, mashed bananas, vanilla extract, and almond extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and mix until combined.
Fold in the sliced almonds.
Drop spoonfuls of batter onto the prepared baking sheets, leaving space between each portion.
Bake for 10–12 minutes until the tops are set and lightly golden.
Transfer to a wire rack and allow the cookies to cool completely.
In a bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
Spread or pipe the filling onto the flat side of one cookie and top with another to create a sandwich.
Repeat with the remaining cookies and filling.
Notes
Use very ripe bananas for the best sweetness and flavor.If the batter seems too soft, chill it for 10 minutes before baking.A piping bag or zip-top bag makes it easier to fill the cookies neatly.Lightly toast the almonds beforehand for extra nutty flavor.
