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A Recipe // Banana Whoopie Pies

banana whoopie pies

I'd never had a whoopie pie before and stumbled on these while on a Pinterest scroll one night. I decided I’d give them a try. I made some healthy substitutions, and they worked so well! I especially love the coconut milk whipped cream sandwiched between those fluffy banana cookies. The perfect amount of sweet.

banana whoopie pies
banana whoopie pies
banana whoopie pies
banana whoopie pies
banana whoopie pie


Makes about 2 dozen


for the cookie:
2 cups Gluten Free 1 to 1 Baking Flour (I used this)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup plain Green yogurt
4 ounces unsalted butter, softened
1 cup organic coconut sugar ( I used this)
1 large egg
1 tsp pure vanilla extract (divided)

for the whipped cream:
1 can of full-fat coconut milk
1 tbsp of pure maple syrup
1/2 tsp vanilla extract


Preheat oven to 350°F. Line 2 baking sheets with parchment. Combine flour, baking powder, baking soda and salt into a bowl. Combine mashed banana and Greek yogurt in another bowl.

In a large bowl, beat butter and sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 tsp vanilla, beating until combined. Add banana mixture in 2 additions, alternating with flour mixture.

Transfer batter to a pastry bag fitted with a 1/4-inch plain tip (I used a ziplock back and cut a bottom corner the size of the tip of my ring finger). Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire rack. Let cool. Unfilled cookies can be stored for up to 1 day.

Beat the coconut milk, maple syrup and vanilla extract until fluffy.  Pipe or spoon 1 tbsp of your whipped cream onto the flat sides of half the cookies. Sandwich with remaining cookies and serve immediately.

(Adapted from this recipe)