Banana Hazelnut Whoopie Pies

Products Used
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55
61
Banana Hazelnut Whoopie Pies
By Imperial Sugar
Prep Time:
40m
Bake/Cook Time:
12m - 15m
Yield:
About 15 large whoopie pies

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.

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.

Rating:
Rate it yourself
Tested by Imperial
Products Used

Ingredients

    • *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 until 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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    Pasteles

    Products Used
    0
    55
    61
    Banana Hazelnut Whoopie Pies
    Por Imperial Sugar
    Tiempo de preparación:
    40m
    Tiempo de cocción / cocción:
    12m - 15m
    Rendimiento:
    Aproximadamente 15 pasteles ?whoopie? grandes

    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.

    Clasificación:
    Califíquelo usted mismo
    Tested by Imperial
    Products Used

    Ingredientes

    Pasteles Whoopie:

    • 3/4 taza de mantequilla o margarina sin sal, ablandada
    • 1 taza Imperial Sugar Azúcar Granulada Extra Fina
    • 1 taza prensada Imperial Sugar Azúcar Morena Clara
    • 2 huevos grandes
    • 1 cucharadita de extracto de vainilla
    • 3 1/4 tazas de harina de trigo
    • 1 1/2 cucharaditas de levadura en polvo
    • 1 cucharadita de bicarbonato de sodio
    • 1/2 cucharadita de sal
    • 1/2 taza de suero de mantequilla
    • 1 taza de puré de plátano (aproximadamente 3 medianas)

    Glaseado:

    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 350°F. Cubra las bandejas para hornear con papel pergamino; póngalas a un lado.
    2. Bata la mantequilla con una batidora eléctrica en un tazón grande para mezclar, a velocidad media, hasta que quede cremosa. Agregue el azúcar y bata hasta que esté cremosa. Agregue los huevos y la vainilla; bata hasta que se mezclen.
    3. Combine la harina, la levadura en polvo, el bicarbonato de sodio y la sal en un tazón mediano. Alternativamente, agregue la mezcla de harina y el suero de mantequilla a la mezcla de azúcar, batiendo a velocidad media-baja hasta que se mezclen. Agregue la mezcla de plátanos hasta que se mezclen.
    4. Coloque cucharadas de la masa (círculos con diámetros de aproximadamente 2-1/2 pulgadas) a una distancia de aproximadamente 2 pulgadas sobre las bandejas para hornear cubiertas de papel pergamino. Hornee durante 12-15 minutos o hasta que los bordes estén ligeramente dorados. Deje enfriar durante 5 minutos antes de desmoldar. Retire con cuidado del papel pergamino y deje enfriar completamente sobre una rejilla.
    5. Para el glaseado de avellana: Bata la mantequilla, el fondant de avellanas, la crema de malvavisco y la vainilla con una batidora eléctrica en un tazón grande para mezclar, a velocidad media-baja, hasta que se mezclen. Agregue y bata el azúcar en polvo, agregando 1 taza a la vez hasta que quede cremoso. Agregue la leche, batiendo hasta que tenga la consistencia de una pasta.
    6. Extienda aproximadamente 2 cucharadas de glaseado sobre los lados inferiores de las galletas. Cubra con el resto de las galletas, con el lado inferior hacia abajo. Sirva inmediatamente y guárdelo tapado en el refrigerador. Úselo dentro de las 24 horas. 
    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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