Monday, September 23, 2013

Banana Muffin Whoopie Pies

Gluten Free Banana Muffin Whoopie Pies

These Banana Muffin Whoopie Pies are the perfect way to use up leftover bananas.  Has anyone else noticed how quickly bananas seem to be ripening nowadays.  It seems they go from green to brown almost overnight.  I don't know about you but with the price of produce today no one can afford to toss out the dying bananas.  I'm always on the lookout for ways to use them up.  I've done banana bread, muffins and cookies so today I thought that whoopie pies might mix things up a bit. They're great for dessert or a quick grab and go breakfast. 

     Banana Muffin Whoopie Pies
Prep time: 30 min
Bake time: 16 min

  • 2 cups gluten free self-rising flour
  • ¾ cup butter softened (1 ½ sticks)
  • ¾ cup brown sugar
  • 2 eggs (at room temperature)
  • 2 overripe bananas (mashed}
  • 1 tsp vanilla
Ingredients for the Filling
  • 1/3 cup Nutella hazelnut spread
  • 1/3  cup peanut butter
  • 5 tbsp butter softened
  • 1 cup confectioner’s sugar
Video Tutorial: 

  1. Preheat the oven to 375°F (or 190 °C) and line 2 baking sheets with parchment paper. 
  2. On a medium-high speed, using the paddle attachment, beat together the butter and brown sugar until light and fluffy.  Make sure to scrape down the bowl periodically as necessary.
  3. Add the eggs, vanilla and mashed bananas then beat until well combined.
  4. Slow the mixer down and slowly add the self-rising gluten free flour and mix until the batter is well combined.
  5. Use a medium sized scooper to divide the batter evenly into 24 cookies on the prepared baking sheets then dip a finger into some water and smooth them out a little and smash them down to about ½ in height.
  6. Bake them for 16 minutes rotating pans halfway through then remove them from oven and let them cool on the baking sheets for 1 or 2 minutes before removing them onto a wire rack to cool completely.
  7. To make the filling, in a medium bowl stir together the softened butter, Nutella and peanut butter until well combined the once you have it all mixed well stir in the confectioner’s sugar until smooth. 
  8. Once the cakes are cooled completely, spoon large dollops of the frosting onto the flat side of half the cakes or you can pipe on filling with a large star tip, like I did to make them a little fancier then top them off with an equally sized topper and then they’re ready to eat. 

  1. You could use gluten free Bisquick in place of the gluten free self-rising flour or regular self-rising flour if you’re not on a gluten free diet.
  2. It takes a few minutes to get the sugar worked in well…  You could even use a hand mixer for a lighter airier whipped filling but since I wanted a denser consistency did it by hand. 
  3. I think these taste best at room temperature so if you do refrigerate the leftovers make sure to take the chill off before serving them.   

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