Banana Cream Cheese Mounds

1 1/2 c. plus 1 Tbs. sifted cake flour
1 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
6 Tbs. (3/4 stick) unsalted butter at room temperature
5 Tbs. sugar
1/4 c. light brown sugar (lightly packed)
1 tsp. pure vanilla extract
1 large egg
1/2 c. plus 2 Tbs. mashed very ripe bananas

Frosting:
3/4 c. cream cheese at room temperature
6 Tbs. confectioners’ sugar
3 Tbs. unsalted butter at room temperature

Recipe Directions
1. Preheat the oven to 400 degrees. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.

2. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside.

3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla in a medium-size bowl until light and fluffy, 1 to 1 1/2 minutes. Scrape the bowl.

4. Add the egg and mix on medium speed until blended, about 15 seconds. Scrape the bowl.

5. Add the banana and mix on medium-low speed until blended, about 10 seconds. Scrape the bowl.

6. Fold in the flour mixture by hand. Then blend with the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula, and mix on low speed until the batter is smooth and velvety, about 10 seconds. Give the batter a stir or two with the spatula.

7. Drop the batter by heaping tablespoons 2 inches apart onto the prepared baking sheets.

8. Bake the cookies until they are puffed and just firm to the touch (but not golden), about 10 minutes. Let cookies sit for 2 to 3 minutes. Then slide the sheet of parchment onto the counter (or, using a spatula, carefully transfer each cookie to a sheet of aluminum foil or waxed paper on the counter), and let them cool further.

9. Meanwhile prepare the frosting: Place all the frosting ingredients in a food processor and process until smooth, 40 seconds.

10. Using a small spatula or a butter knife, spread a generous tablespoon of the frosting over the top of each cookie.