Most people try to make something unusual when it comes to desserts. They might even take some of the ingredients that make up their favorites and throw it together in the hopes that it will come out awesome. From time to time, however, it helps to look at a dessert classic and to switch things up so that you make something good into something great.
One of the dessert classics that might come to your mind is banana cream pie. I know that it has been a favorite in my home for years, and it is a special treat when I make it. That is why I was so happy to see this unique twist on the classic banana cream pie. They are banana cream cookies and they are not only delicious, they are easy to make.
1 cup sugar
1/2 cup softened butter
1 tsp vanilla
1/3 cup sour cream
1/2 tsp salt
1/2 tsp baking soda
2 cups flour
Banana Cream Filling:
1 box Banana Cream instant Pudding (3.4oz box)
1/2 cup milk
8 oz whipped cream
1-2 bananas, sliced
Preheat your oven to 325 degrees. Spray a mini muffin tin with non-stick cooking spray and set it aside.
In a bowl, beat butter and sugar together.
Mix in the egg and vanilla.
Now add the sour cream, salt, baking powder and flower and mix until combined.
Using an ice cream scoop, fill the muffin tin with your batter. The ice cream scoop will help them stay relatively uniform in size.
Bake at 325 for 17 minutes.
While your cookies are baking, mix your banana cream pudding with milk and whisk until combined.
Add the whipped cream to the pudding, and fold it in with a spatula. Store in fridge until you are ready to use it.
When your cookies come out of the oven, let them sit for 2 minutes. Then, using the back of a wooden spoon press down into the center creating a well. Let them cool completely before you fill with the banana cream.
Now, load your banana cream into a pastry bag (or a ziplock bag with the end cut off) and fill the well with the cream filling up to the top.
Top with a piece of your sliced banana and you have the perfect little creamy Banana Cream Cookies!