Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup packed Imperial Sugar Light Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour*
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 cup mashed bananas (about 3 medium)
- Whoopie Pies
- Frosting
- 1/2 cup unsalted butter or margarine
- 1/2 cup hazelnut spread (Nutella)
- 1/2 cup marshmallow creme
- 1 teaspoon vanilla extract
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 1/4 cup milk
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
- Beat butter with an electric mixer in a large mixing bowl on medium speed until creamy. Add sugars and beat until creamy. Add eggs and vanilla; beat until combined.
- Combine flour, baking powder, baking soda and salt in a medium bowl. Alternately add flour mixture and buttermilk to sugar mixture beating on medium low speed until combined. Add bananas mixing until combined.
- Drop tablespoonfuls of batter (about 2 1/2 inch circles) in diameter about 2 inches apart onto parchment lined baking sheets. Bake for 12-15 minutes or until edges are lightly browned. Let cool for 5 minutes before removing from pan. Carefully peel from parchment paper and cool completely on wire rack.
- For Hazelnut frosting: Beat butter, hazelnut spread, marshmallow creme and vanilla with an electric mixer in a large mixing bowl on low medium speed until combined. Beat in powdered sugar, 1 cup at a time until creamy. Add milk beating until spreading consistency.
- Spread about 2 tablespoons frosting on bottom sides of cookies. Top with remaining cookies bottom-side-down. Serve immediately or store covered in refrigerator. Use within 24 hours.
Imperial Sugar Insight
Cook’s Tip: For smaller cookies drop teaspoonsful of dough onto baking sheets. Bake for 10-12 minutes or until edges are golden brown. Makes 30 2-inch whoppie pies.