So, if you guys were paying attention, you’ll recall that I said there were four over-ripe bananas on top of my fridge. But, only two of ’em went into my banana cake. That means that as of 7pm last night there were still two mushy (quickly getting mushier) bananas laying around, attracting millions of fruit flies into my home. Aiyahhh!
We are nowhere near being done eating banana cake, so the last thing I wanted to do was make another banana-flavored dessert. But, I really hate it when I have to throw food away, and very ripe bananas taste really good in baked form, so…All I can say is, it’s a really good thing Dan and I love banana-based treats.
I’ve had this peanut butter and banana whoopie pie recipe bookmarked for a long time, so I was actually pretty pleased to have an excuse to make them. But because Dan and I aren’t crazy about peanut butter, I decided to go with a Nutella-based filling instead. Great decision. The filling turned out to be sweet and creamy, and not overpoweringly nutty or chocolate-y — super delicious, and absolutely perfect sandwiched between the light, delicately banana-y cookies.
Banana Whoopie Pies with Nutella Buttercream Filling (Adapted from Tracey’s Culinary Adventures)
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 2 large bananas, mashed
– 1/2 cup vanilla yogurt
– 1 stick butter, melted and browned
– 1/2 cup granulated sugar
– 1/2 cup packed light-brown sugar
– 1 large egg, at room temperature
– 1/2 teaspoon vanilla extract
(Nutella Buttercream Filling)
– 1/4 to 1/3 cup Nutella
– 1 stick butter, softened
– 1 to 1-1/4 cups powdered sugar**
– 2 tbsp heavy cream
** This is a rough estimate — I didn’t use a measuring cup to scoop my powdered sugar. One reader who tried the recipe only used about 1/4 cup and found it to be too sweet for her tastes. I have a crazy sweet tooth, so I probably would normally use more sugar than her anyway, but I think with all the Nutella, 1 cup powdered sugar is your best bet.
(1) Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
(2) Combine the banana and yogurt in a measuring cup and set aside.
(3) In a medium bowl, combine all your dry ingredients. Set aside
(4) In a large bowl, mix your brown butter, sugars, egg, and vanilla extract until well combined.
(5) Alternately add the dry ingredients and banana mixture to your batter. Mix until ingredients are just combined.
(6) Transfer batter to a pastry bag fitted with a plain tip. Pipe batter into 1-1/4 inch rounds on your baking sheets, about an inch apart.
** I used a sandwich bag with one corner snipped off. Worked great.
(7) Bake for 10 minutes, until the edges are golden and the cookies are springy on top. Set aside to cool.
(8) While cookies are cooling, start making your frosting/filling. Cream together your softened butter, heavy cream, and powdered sugar. Add Nutella, and mix until your filling is uniform in color and texture.
(9) Spoon about 1-1/2 tbsp filling onto the bottom of a cooled cookie, then lay another cookie, bottom to bottom, on top. Press down gently, so that the filling moves towards the edges, and you have a cookie sandwich. Repeat until all your cookies/frosting are gone.
** I ran out of frosting before I ran out of cookies. You could probably use less filling per sandwich, but where’s the fun in that??
(10) Enjoy plain, or with a glass of milk!