These soft Banana Sandwich Cookies are little cakey mounds infused with banana and chewy nuts, stuffed with a delectable creamy filling. You might otherwise know them as whoopie pies if you live in the north eastern part of the country or gobs. Let me share my recipe for these soft banana cookies because it is a special and treasured old one that my grandmother used to make before passing away.

If you don’t have time to make a filling or just want to avoid the excess calories, you always can enjoy them as delicious moist drop cookies. However, the luscious cookie filling is something you will want to savor once tasting it combined with this cookie.

Besides how incredibly addictive these cookies are for banana lovers such as my family, this recipe is also another great way to use overly ripe bananas. Food is too expensive to waste. Therefore, repurposing it with a recipe or baking is something worth doing in my opinion.

Something else that I want to add is what else that you can do to change the flavor of this recipe.
Feel free to substitute the nuts for chocolate chips, dried fruit or candied cherries for a different twist.

Check the condition of your bananas because you may have an urge to bake and try grandma’s banana cookies today. Please also share this recipe with your family and friends and do come back to my blog for more.

Grandma’s Soft Banana Sandwich Cookies

2 cups of sifted flour
1 ½ teaspoons of baking powder, leveled
½ teaspoons of vanilla
½ cups of canola oil
1 cup of sugar
2 large eggs (beaten)
1 cup of ripe, mashed bananas
½ cups of chopped walnuts
½ teaspoons of cinnamon
1/4 teaspoon of baking soda, leveled
1/4 teaspoon of ground cloves

Banana Cookie Filling:

1/4 cup of softened butter
3 tablespoons of milk
1 ½ cups of confectioners’ sugar
1 teaspoon of vanilla

1. Sift together the flour, baking powder, soda, cinnamon, and cloves. Set aside.
2. In another mixing bowl, beat the sugar, oil and eggs to combine.
3. Add the creamed ingredients to the dry and mix thoroughly.
4. Stir the chopped nuts and mix into the batter.
5. Drop from a teaspoon on greased cookie sheets and bake in a 375-degree oven for about 10-12 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks for determining doneness. The edges should brown slightly.
6. Give these cookies a few minutes to cool before removing them from the pan.
7. Cool completely before filling.
8. To Make the Banana Cookie Filling:
9. Cream the ingredients thoroughly and spread a dollop inside each cookie and top with another.
10. ENJOY!

Some other wonderful cookies to use those overripe bananas are with my banana coconut oatmeal cookies or my peanut butter banana cookies with apples. You also may want to check out my banana cream pie and my best banana layer cake.

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!

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