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.
- 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
- 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.
- 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.
- 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.
- 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.)
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