Mini Banana Whoopie Pies with Peanut Butter-Nutella Filling
Cook time
Total time
Serves: 20 regular, 80 mini pies
Banana Whoopie Pies
  • 4½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cardamom
  • ½ cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • ½ cup packed brown sugar
  • 2 larges eggs, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1½ cups bananas, mashed (about 3-4 medium bananas)
Peanut Butter Nutella Filling
  • ½ cup unsalted butter, room temperature
  • ½ cup smooth peanut butter
  • ¼ cup Nutella
  • 4 cups powdered sugar
  • ½ cup heavy cream (plus more as needed, 1 tablespoon at a time)
Banana Whoopie Pies
  1. Preheat your oven to 350 degrees F. Line and/or grease 4 baking sheets. In a medium sized bowl, whisk together your flour, baking powder, salt, cinnamon, nutmeg, and cardamom.
  2. In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, at least 3 minutes. Add in the eggs, one at a time, fully incorporating in the first egg before adding in the next. Add in the vegetable oil, vanilla, and mashed bananas. Gradually add in the flour and mix until just moistened - finish mixing by hand if you need to, so as to not overbeat the batter.
  3. The batter will be kind of thin, so I found it easiest to pipe the dough out onto the cookie sheets. For miniature whoopie pies, pipe them out into 1-2 teaspoon sized dollops (for regular sized whoopie pies, make them about 3 tablespoons sized). Bake for 10-12 minutes, until golden and set. Allow to cool completely before frosting. When you're ready to frost, pipe a small dollop of filling onto one flat side of a cookie. Top the cookie with another similar-sized cookie. These can be stored in the fridge in an airtight container for up to 2 days.
Peanut Butter Nutella Filling
  1. Beat the butter until smooth, about 2 minutes. Add in the peanut butter and Nutella and beat until incorporated. Add in the powdered sugar and heavy cream, and beat slowly until smooth. Add in more heavy cream, a tablespoon at a time, until you've reached your desired consistency. Pipe onto your cookies.
Recipe by The Crepes of Wrath at