Going Bananas...

I was reorganizing the refrigerator/freezer before making a grocery list and I realized that I had ton of ripe bananas in the freezer. So I thought banana bread..naaaa. I want to stay with cookies the next month or so. So I came across the Martha Stewart Banana Whoopie pie recipe. I'm always nervous to try her recipes but I had so many Bananas that If I threw out one batch it wouldn't put a dent in my supply..
The recipe is good but a bit dry. So I replaced the flour with Cake flour Much better! I also made a batch with more baking powder it spread a little too much they seemed more like pancakes. So all in all the best why to make these are following the original recipe but changing the flour.This was all the dough I need to make a nice size pie.

• 2 cups Cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mashed banana (from 1 large ripe banana)
• 1/2 cup sour cream or plain yogurt
  
• 4 ounces (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

They recommend using Cream cheese filling. I used a honey cinnamon butter cream.