Banana Whoopie Pies with Peanut Butter Filling

Growing up in Central Pennsylvania has exposed me to the wonderful world of whoopie pies. If you aren’t familiar with whoopie pies, they are a Pennsylvania Amish dessert favorite.  Traditionally, they are made of two chocolate cakes and a cream filling… delish!  Two of my other favorite variations are red velvet cake and pumpkin.  You really can’t go wrong with two miniature cakes and a yummy filling!  I started to think about a new variation to satisfy my husband’s love for peanut butter and instantly thought, banana! I mean, what goes better with peanut butter than banana… I’d arguably say nothing! (sorry jelly!) I mean come on, look at this beauty!

Banana Whoopie Pies with Peanut Butter Filling
Banana Whoopie Pies with Peanut Butter Filling

If you have never had a whoopie pie before, these are a great first version to try!  If you’re a whoopie pie regular, step out of your comfort zone of chocolate and cream. You won’t be disappointed!  I can promise you these whoopie pies won’t last long.

Banana Whoopie Pies with Peanut Butter Filling
Yields 12
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For the cake
  1. 2 cups all-purpose flour
  2. ¾ tsp baking powder
  3. ½ tsp baking soda
  4. ½ tsp salt
  5. ¼ tsp ground cinnamon
  6. 1/8 tsp nutmeg
  7. 1 stick (8 tbsp) butter, room temperature
  8. ½ cup sugar
  9. ½ light brown sugar, packed
  10. 1 large egg
  11. 2 bananas, ripe and mashed
  12. ¼ cup greek yogurt
  13. 2 tsp vanilla extract
For the filling
  1. 1 ½ cup marshmallow cream
  2. 1 cup peanut butter
  3. 1 stick (8 tbsp) butter, room temperature
  4. ½ tsp vanilla extract
  5. ¼ tsp salt
  6. 2 cups powdered sugar
  7. ¼ cup heavy cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together into a medium bowl. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar until combined and light, about two minutes. Beat in the egg on medium speed until combined into the mixture. Add the banana, greek yogurt, and vanilla and mix on medium speed until combined into the mixture.
  4. To add flour mixture, reduce the speed to medium-low and add it in batches until it is combined.
  5. Coat whoopie pie pan with cooking spray. Add approx. 2 tbsp to each whoopie pie tin. If you do not have a whoopie pie pan, you can transfer the batter into a pastry bag and pipe round mounts (about 2 ½ inches) onto a pan lined with parchment paper. (if you use this method, be sure to place them a few inches apart.)
  6. Bake until lightly golden, 10-12 minutes.
  7. Remove the cakes from the pan and place on a wire rack to cool completely.
  8. As the cakes cool, make the filling. (see below)
  9. Once the cookies are cool and the filling is made, spread 2 tbsp of the filling onto the flat side of half of the cookies (12). Top these with the remaining cookies, flat side on the mixture.
  10. If you don't eat them all within a few hours (hard to believe!), place them on a platter and cover with plastic wrap to refrigerate.
For the filling
  1. Mix marshmallow cream, peanut butter, butter, butter, vanilla, and salt in a medium bowl at low speed. Continue until well blended. Beat in the powdered sugar in batches, as well as cream, until smooth.
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