Banana Whoopie Pies with Peanut Butter Cream Cheese Frosting

I was very excited to try this recipe from Taste of Home when I came across it on Fake Ginger. As you know from my many banana cookies and peanut butter cookie recipes, I love bananas and peanut butter! I will say that I sometimes hesitate with desserts like this, though, because of the extra step of making the filling. I like to bake cookies and be relaxing shortly thereafter on the sofa with a glass of milk and my warm creation. (I can relax because I cleaned the kitchen while the cookies were baking instead of making the filling/frosting; I can't relax without a clean kitchen.) The filling was very easy, though, and worth the extra step. I will be making these again. I enjoyed the soft texture and banana flavor and how it worked with the gooey peanut butter filling.

A couple of recipe notes... I rarely have buttermilk in my fridge, so I used low-fat milk instead without any problems. Also, the recipe makes A LOT of filling. Even if you halve the filling recipe, you will have plenty. I added some extra confectioner's sugar to sweeten it up and balance out the strong peanut butter taste.

Ingredients
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For the Filling-

1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3 tablespoons butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract

Instructions
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.
Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Store in the refrigerator.

Yields 18 sandwiches.