A few well-chosen convenience products make these memorable sweets a breeze to create.
Caramel-Banana Pudding Whoopie Pies
Makes about 6
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 tablespoons whole milk, room temperature
- 6 tablespoons dulce de leche
- 1 medium banana, peeled and cut into ¼-inch slices
- ¾ cup banana cream pie pudding*
- Garnish: confectioners’ sugar
- Preheat oven to 350°. Spray a 14-inch cast-iron baking pan with cooking spray; line bottom with parchment paper.
- In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until well combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on medium-low speed, add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, and beating just until combined. Drop 6 mounds of batter at least 2 to 3 inches apart on prepared pan; gently spread batter into 2-inch rounds. Refrigerate remaining batter.
- Bake until lightly golden and a wooden pick inserted in the center comes out clean, 12 to 14 minutes. Let cool on pan for 3 minutes. Remove from pans, and let cool completely on wire racks. Let baking pan cool completely; repeat with remaining batter.
- Spread dulce de leche evenly onto flat sides of half of cookies; top with banana slices. Spread about 2 tablespoons pudding on flat sides of remaining half of cookies; place cookies, pudding side down, on banana-topped cookies. Serve immediately, or cover and refrigerate for up to 1 hour. Garnish with confectioners’ sugar, if desired.
*We used Snack Pack Banana Cream Pie Pudding Cup.