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Banana Hazelnut Whoopie Pies
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Banana Hazelnut Whoopie Pies
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Banana Hazelnut Whoopie Pie - just saying it is fun! This recipe is like an inside out cupcake, with a layer of hazelnut (Nutella) icing generously spread between two moist layers of banana cake.

Prep time
0:40
Bake/Cook time
0:12 to 0:15
Yield
About 15 large whoopie pies

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Banana Hazelnut Whoopie Pies
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
0:40
Bake/Cook time :
0:12 to 0:15
Yield :
About 15 large whoopie pies

INGREDIENTS

Whoopie Pies

Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
  2. Beat butter with an electric mixer in a large mixing bowl on medium speed until creamy. Add sugars and beat until creamy.  Add eggs  and vanilla; beat until combined.
  3. Combine flour, baking powder, baking soda and salt  in a medium bowl. Alternately add flour mixture and buttermilk to sugar mixture beating on medium low speed until combined. Add bananas mixing until combined.
  4. Drop tablespoonfuls of batter (about 2 1/2 inch circles) in diameter about 2 inches apart onto parchment lined baking sheets. Bake for 12-15 minutes or until edges are lightly browned. Let cool for 5 minutes before removing from pan. Carefully peel from parchment paper and cool completely on wire rack.
  5. For Hazelnut frosting: Beat butter, hazelnut spread, marshmallow creme and vanilla with an electric mixer in a large mixing bowl on low medium speed until combined.  Beat in powdered sugar, 1 cup at a time until creamy.  Add milk beating unitl spreading consistency.
  6. Spread about 2 tablespoons frosting on bottom sides of cookies. Top with remaining cookies bottom-side-down.  Serve immediately or store covered in refrigerator. Use within 24 hours.

IMPERIAL SUGAR INSIGHT

Cook’s Tip: For smaller cookies drop teaspoonsful of dough onto baking sheets.  Bake for 10-12 minutes or until edges are golden brown. Makes 30 2-inch whoppie pies.

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