1 tsp. baking soda
large pinch of salt
1/2 c. butter, softened
3/4 c. light brown sugar
1 large egg, beaten
generous 1/3 c. buttermilk
1 large banana, peeled and mashed
3/4 c. finely chopped pecans
Maple Cream Filling: Place 1-1/4 c. heavy cream and 3 T maple syrup in a bowl and whip together until holding firm peaks.
Sift together the flour, baking soda and salt. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg followed by half of the flour mixture and then the buttermilk. Stir in the rest of the flour and mix until thoroughly incorporated. Stir in the mashed banana.
Make 24 cakes either in a prepared whoopie pie pan, muffin tin, or mounded on prepared cookie sheets. Bake in a preheated (350 degree) oven 10-12 minutes until risen and just firm. Cool for 5 min, transfer to a cooling rack and let cool. Freeze on parchment paper on a cookie sheet in a freezer before storing in ziploc bags until ready to fill.
Roll the edges of each whoopie pie in the nuts.
