Banana Cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose 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 Greek yogurt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

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.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.