Peanut Butter Banana Whoopie Pies

Also known as the Fat Elvis~ these Peanut Butter Banana Whoopie Pies are going to make your hips gyrate like the King himself!

Delicate little banana cakes filled with creamy peanut butter buttercream, fresh banana slices and drenched with chocolate ganache!

Peanut Butter Banana Whoopie Pies

A great way to use up all those frozen bananas that are taking up residence in your freezer!

Just be sure that if you are using the fresh bananas to fill these little cakes, you do that ala minute so they dont turn brown!

5.0 from 3 reviews
Peanut Butter Banana Whoopie Pies
Prep time
Cook time
Total time
The graham cracker crumbs in the peanut butter filling is an optional ingredient, I like it because I find it tastes more like a true Reese's Peanut Butter Cup filling, but you can leave it out with no changes to the recipe
The buttercream addition is also an optional ingredient, but will make the filling creamier
Serves: 10 whoopie pies
  • For the Whoopie Pies:
  • Mashed Banana 1 cup (240g) (approx 2 medium bananas)
  • Granulated Sugar 1 cup (200g)
  • Vegetable Oil cup (120ml)
  • Ground Flax 1 tablespoon (8g)
  • Hot Water 2 Tablespoons
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Ground Cinnamon teaspoon
  • Ground Nutmeg teaspoon
  • Salt teaspoon (3g)
  • For the Peanut Butter Filling:
  • Creamy Peanut Butter 1 cup (260g)
  • Confectioners Sugar cup (60g)
  • Salt teaspoon
  • Vanilla Extract 1 teaspoon
  • Graham Cracker Crumbs *optional cup (28g)
  • Vegan Buttercream*optional cup
  1. For the Whoopie Pies:
  2. Combine the ground flax with the hot water and whisk to a paste, let stand for at least 5 minutes to thicken
  3. Combine the oil, mashed banana, sugar, vanilla extract and flax paste together in a large mixing bowl with a hand whisk.
  4. Sift together the flour, spices, baking powder, baking soda and salt and add to the wet mixture, whisk until smooth.
  5. Preheat the oven to 350F and while you wait - refrigerate the batter
  6. Scoop the batter onto a parchment paper lined sheet pan with a 1 ounce scoop spaced 2" apart and bake for approximately 12-15 minutes or until lightly golden brown.
  7. They will be puffed and springy when you press the centers..
  8. Cool completely before filling with the peanut butter buttercream recipe follows.
  9. For the Peanut Butter Filling:
  10. Combine all the ingredients for the peanut butter filling together except for the buttercream.
  11. Cream it all smooth by hand with a spatula or with a mixer.
  12. Add the optional buttercream last
The whoopie pies filled with filling (minus the fresh bananas) will last for 2-3 days at room temperature stored in an airtight container.

You may freeze for longer storage wrapped well for up to 1 month

Fill the whoopie pies with peanut butter filling.

The buttercream addition is optional, but I find that it makes the filling creamier.

If you leave it out the filling is more like a Reeses Peanut Butter Cup, which of course is not a bad thing!

And then of course the layer of sliced fresh bananas.

Last but definitely not least; a healthy portion of chocolate ganache.

The vegan chocolate ganache recipe is simply 1 cup of vegan chocolate chopped up and then pour cup of steeped almond milk (or any milk alternative of your choice) over top and then whisk smooth.

Perfect perfect chocolate sauce for the grand finale!


The post Peanut Butter Banana Whoopie Pies appeared first on Gretchen's Vegan Bakery.

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