Banana Whoopie Pies

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whole grain
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Hands-on time:
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Yield: 10 large or 20 small pies

Recipe photo

Moist and tender, flecked with chocolate chips and packed with whole grains and bananas, these whoopie pies are a treat you can feel good about giving to your kids.

Banana Whoopie Pies

star rating (21) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 10 large or 20 small pies
Published: 01/01/2010

Ingredients

Cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (3 medium to large) mashed bananas
  • 2 large eggs
  • 2 cups King Arthur Whole Wheat Flour, white wheat or traditional
  • 1 teaspoon baking soda
  • 1 1/2 cups chocolate chips
  • 3/4 cup chopped walnuts

Filling

  • 1/2 cup cream cheese, at room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk as needed
  • 3/4 cup chopped walnuts (optional)

Tips from our bakers

  • To make coconut filling, omit the walnuts and add 1/2 cup coconut milk powder and 1/2 teaspoon coconut flavoring to the filling mixture. Roll the filled pies in toasted coconut after filling.
  • Since bananas can vary in size and moisture, it's best to test-bake two scoops of the batter to make sure it will dome up properly. If the cookies are too flat, add another 1/4 cup of flour to the remaining batter.
  • For smaller whoopie pies, use a tablespoon scoop to portion out the batter. Bake the smaller ones for 9 to 11 minutes. This recipe will make 20 smaller whoopie pies.

Directions

see this recipe's blog »

Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.

1. For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.

2. The mixture will look curdled; that's OK. Beat in the eggs, one at a time.

3. Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more.

4. Stir in the chips and walnuts.

5. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.

6. Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.

7. For the filling: Beat together the cream cheese, confectioners' sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency. Stir in the walnuts.

8. To assemble: Spread the bottom of one of the cookies with 2 tablespoons of the filling. Place another cookie on top of the filling, bottom side down.

Nutrition information

Serving Size: 187g Servings Per Batch: 10 large Amount Per Serving: Calories: 661 Calories from Fat: 253 Total Fat: 28g Saturated Fat: 14g Trans Fat: 0g Cholesterol: 79mg Sodium: 299mg Total Carbohydrate: 100g Dietary Fiber: 6g Sugars: 70g Protein: 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23  All  
  • star rating 12/31/2013
  • sglanders from KAF Community
  • I used the filling from the pumpkin whoopie pies as suggested and they are amazing! I skipped the test pie and wish I hadn't. Mine came out flat and could have used the extra flour. Question: Are these freezable? I thought they would be a good, quick breakfast grab. I'm worried about the cream cheese texture. I did at the xanthan gum and liked what it did to texture of the filling.
  • star rating 12/30/2013
  • sglanders from KAF Community
  • I used the filling from the pumpkin whoopie pies as suggested and they are amazing! I skipped the test pie and wish I hadn't. Mine came out flat and could have used the extra flour. Question: Are these freezable? I thought they would be a good, quick breakfast grab. I'm worried about the cream cheese texture. I did at the xanthan gum and liked what it did to texture of the filling.
    You might consider freezing the cookies, but not the filled cookie pies. Happy Baking - Irene@KAF
  • star rating 12/24/2013
  • Rebecca from
  • These were a big hit! I made the smaller pies and I'm glad I did because they're a pretty decadent treat. I did find them to be a bit too sweet, so I would either cut back the sugar slightly next time or use bananas that are not as super-ripe as the ones I used. I thought it was a nice use of white whole wheat flour as it really wasn't apparent in the finished treat.
  • star rating 11/20/2011
  • Amanda from San Antonio, TX
  • I had so much fun making these. They baked nicely and alone, the banana bread part is really good--like a fluffier banana bread. However, I feel as though the filling makes this a bit too sweet. I was expecting more of the cream cheese flavor, but instead the filling tasted just like powdered sugar (I did not put the walnuts in the filling; perhaps I should have). I think if I try these again, I'll try the filling with banana extract or something else with a little more flavor...but I'm not sure that I will try them again. Not bad at all, just not fantastic.
    There are some cream cheese whoopie pie filling recipes on our website that may satisfy your taste preference. Check out the Pumpkin Whoopie Pies recipe (without the ginger added?)for your Banana Whoopies. Irene @ KAF
  • star rating 07/11/2011
  • Sugared Whisk from KAF Community
  • These whoopie pies were perfect! Thank you for sharing yet another mouthwatering recipe. The only variation I made to the recipe is that I did not add the chocolate chips, partly because I did not have any at home and partly because I just did not want them in there. My tip for filling the pies is to apply filling to one cake and place it into the fridge to firm up. Once the filling has firmed up then place the other cake on top of the firmed filling and gently press to adhere the two sides together. I have found that this is a lot less messy than trying to work with goopy warm filling.
  • star rating 01/13/2011
  • lmspt518 from KAF Community
  • The combination of these flavors are fantastic. The cakes are moist and flavorful and the filling ties it all in nicely.
  • star rating 09/06/2010
  • cynthia20932 from KAF Community
  • This was delicious, although I had to use AP flour. Also omitted nuts. Next time, I will use 1/2 as many chocolate chips, and will use mini chips so the banana flavor is more pronounced. And to cut calories and carbs by 1/4, make mini whoopie pies with 1 Tbsp. batter, or cut large ones in fourths. No guarantees that you can eat just one, though!
  • star rating 05/25/2010
  • Baker from Philadelphia
  • Made this today, but without the chocolate chips. I made it with a cookie scoop and ended up with 31. I made the filling with neufchatel cheese (all I had on hand) and added 1T milk, but wish I hadn't as then it was a little too thin. But they taste great!
  • star rating 06/25/2009
  • Rachel from New Castle, Delaware
  • Oh, and I forgot to say that I omitted the nuts for two pies (my mom hates nuts). I reserved a cup of batter for two whole pies then added nuts to the remaining batter. I did the same with the filling...I put together the nutless ones first, then added nuts to the remainder of filling and continued making the rest of the whoopie's. Very good!
  • star rating 06/25/2009
  • Rachel from New Castle, Delaware
  • This is delicious! My whole family enjoyed it, even though they were skeptical at first as to how it would taste! The recipe was so easy to make and the pies turned out perfectly! I think they tasted better the next day after they had had time to refrigerate some and the flavors to meld together. =:D Thanks KAF for another fabulous recipe!
1 23  All  
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