Peanut Butter Banana Whoopie Pies are going to make your hips gyrate like the King himself!
Also known as the Fat Elvis
These delicate little banana cakes are filled with creamy peanut butter buttercream, fresh banana slices and drenched with chocolate ganache!
This fast dessert idea is a great way to use up all those frozen bananas that are taking up residence in your freezer!
You don’t even have to pull out the mixer to make the whoopie pie recipe
It’s a one bowl mix!
Of course if you fill it with peanut butter buttercream like I did, you may want to get some electric powered help!
The ganache icing is optional but really transforms these little hand held cakes into an elegant plated dessert!
Just be sure that if you are using the fresh bananas as added filling to these little cakes, that you do so ala minute so they don’t turn brown!
Notes for Success:
If you are not up for making a recipe of buttercream for the filling
You can follow the peanut butter recipe below but just leave out tthe buttercream addition.
The filling will be more like a Reese’s Peanut Butter Cup which of course is not a bad thing!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
For more easy recipes like this one click the links below!
Vegan Apple Cinnamon Pop Tarts
The buttercream addition is also an optional ingredient, but will make the filling creamier
- For the Whoopie Pies:
- Mashed Banana 1 cup (240g) (approx 2 medium bananas)
- Granulated Sugar 1 cup (200g)
- Vegetable Oil ½ cup (120ml)
- Ground Flax 1 tablespoon (8g)
- Hot Water 2½ Tablespoons
- Vanilla Extract 2 teaspoons
- All Purpose Flour 2 cups (250g)
- Baking Powder 1 teaspoon (5g)
- Baking Soda 1 teaspoon (5g)
- Ground Cinnamon ½ teaspoon
- Ground Nutmeg ¼ teaspoon
- Salt ½ teaspoon (3g)
- For the Peanut Butter Filling:
- Creamy Peanut Butter 1 cup (260g)
- Confectioners Sugar ½ cup (60g)
- Salt ¼ teaspoon
- Vanilla Extract 1 teaspoon
- Graham Cracker Crumbs *optional ¼ cup (28g)
- Vegan Buttercream*optional ½ cup
- ¼ Recipe Ganache *optional
- For the Whoopie Pies:
- Combine the ground flax with the hot water and whisk to a paste, let stand for at least 5 minutes to thicken
- Combine the oil, mashed banana, sugar, vanilla extract and flax paste together in a large mixing bowl with a hand whisk.
- Sift together the flour, spices, baking powder, baking soda and salt and add to the wet mixture, whisk until smooth.
- Preheat the oven to 350°F and while you wait - refrigerate the batter
- Scoop the batter onto a parchment paper lined sheet pan with a 1½ ounce scoop spaced 2" apart and bake for approximately 12-15 minutes or until lightly golden brown.
- They will be puffed and springy when you press the centers..
- Cool completely before filling with the peanut butter buttercream recipe follows.
- For the Peanut Butter Filling:
- Combine all the ingredients for the peanut butter filling together except for the buttercream.
- Cream it all smooth by hand with a spatula or with a mixer.
- Add the optional buttercream last
You may freeze for longer storage wrapped well for up to 1 month
Hey Gretchen,
Was worried that you had left your fat pants in Florida, glad to see you have put that fear to rest. Bananas in anything makes it good.
Do You have a vegan plain whoopie pie recipe?
Looks delicious! Can you substitute something for the ground flax? Thanks, glad to see you back.
Thanks Arlene! This is the spinoff recipe from my original Pumpkin Whoopie Pie, just replaced with Bananas so you can see the original non vegan version here PUMPKIN WHOOPIE PIES