Banana Fluffernutter Whoopie Pies
These Banana Fluffernutter Whoopie Pies are a fun twist on the classic peanut butter and marshmallow combination by adding banana to the mix. The banana whoopie pies are filled with peanut butter chips, sandwiched together with marshmallow frosting, and topped with a peanut butter ganache. I love the way the banana works with the familiar fluffernutter flavors, adding a little extra sweetness without taking away from the peanut butter and marshmallow. A must try for whoopie pie lovers!
Banana Fluffernutter Whoopie Pies
Ingredients
Banana Peanut Butter Chip Whoopie Pies
½ cup unsalted butter, softened
½ cup packed light brown sugar
¼ cup vanilla sugar (or granulated sugar)
½ teaspoon salt
1 teaspoon vanilla extract
1½ cups mashed ripe banana (about 3 medium bananas)
2 large eggs, at room temperature
1¾ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
1½ cups peanut butter chips
Marshmallow Frosting
½ cup unsalted butter, softened
2 cups powdered sugar
¼ teaspoon vanilla extract
1 cup marshmallow fluff
Peanut Butter Ganache
½ cup peanut butter chips
¼ cup heavy whipping cream
Instructions
Preheat the oven to 350°F. Lightly grease two 12-cavity mini muffin-top/whoopie-pie pans with nonstick baking spray.
In a medium bowl, whisk together the all-purpose flour and cornstarch very thoroughly. Add the baking soda and salt and whisk again until evenly combined. The flour and cornstarch combination creates a homemade cake-flour substitute that helps produce softer, more tender whoopie-pie halves.
In a large mixing bowl, beat the softened butter, brown sugar, and vanilla sugar together until light and creamy, about 2–3 minutes.
Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Add the mashed banana and mix until combined.
Gradually add the flour mixture to the banana mixture. Mix just until no visible streaks of flour remain. Avoid overmixing.
Gently fold in the peanut butter chips until evenly distributed.
Spoon approximately 1½ tablespoons of batter into each cavity. Avoid overfilling.
Bake. Bake at 350°F for 9–11 minutes. The cakes are done when the tops are set and spring back when lightly touched. A toothpick inserted near the center should come out clean or with a few moist crumbs.
Let the cakes cool in the pans for about 5 minutes, then carefully remove and transfer them to wire racks. Cool completely before filling.
To make the marshmallow frosting, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and beat until combined. Beat in the vanilla extract. Add the marshmallow fluff and beat until smooth and fluffy.
Assemble the whoopie pies. Match the completely cooled cakes into pairs of similar size. Spread marshmallow frosting onto the flat side of one cake. Place another cake on top, flat side toward the filling, and press very gently.
To make the peanut butter ganache, place the peanut butter chips in a heat-safe bowl. Heat the heavy whipping cream until hot but not boiling. Pour it over the peanut butter chips and let stand for 2–3 minutes. Stir until completely smooth.
All allow the peanut butter ganache to cool slightly until it has thickened but is still smooth and easy to dip. Holding a whoopie pie by the sides, gently dip the top into the ganache, just deep enough to coat the surface. Lift it straight up and allow any excess ganache to drip back into the bowl. Turn the whoopie pie upright and place it on a wire rack or parchment-lined baking sheet. Repeat with the remaining whoopie pies, then allow the ganache to set before serving.
Makes 12-15 whoopie pies
