Michelle threw a surprise party for Derrick and asked me to make these and these. But she also wanted a gluten free option. I used my go-to GF option and just swapped all-purpose gluten free flour mix for regular. I thought about making brownies or cookies, but when I was in the middle chocolate peanut butter whoopie pies, I was inspired!
Whoopie pie epidemic? Possibly. I find myself going in phases of making different versions of the same thing. Clearly this weekend was all about the whoopie pies. Lately it’s been all about the bar recipes; easy breezy.
I know I am not by any means a gluten-free baker, but the one-to-one replacement seems to be working. The only weird thing is the odd flavor of the raw batter. The final, baked product tastes fine, but the raw version is really awful. I don’t understand what happens in the baking process to change it, oh well, if it works, it works
These are some tasty little whoopie pies. I made them tiny so everyone could have a bite. The bananas and cinnamon match perfectly with the cinnamon-raisin peanut butter. The raisin bits are small and provide bites of sweetness throughout. Whether you make these whoopie pies gluten free or regular, they are pretty fantastic! Not too sweet, great for a little snack or dessert.
GF Banana Cinnamon Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 55 & 87
Yield – 12 mini whoopie pies
1 cup gluten-free AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/4 cup + 2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 ripe bananas, smashed
3/4 cup cinnamon-raisin swirl peanut butter, PB & Co.
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
pinch of salt
- Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
- Sift together the flour, baking soda, and salt onto wax paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and sugar until pale yellow. Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
- Turn the mixer on low and add the flour mixture. Then add in the smashed banana. Beat until just combined.
- Use a 1-tablespoon scoop to portion the dough on the cookie sheets. Leave at least 2 inches of space between each whoopie pie. Sprinkle cinnamon on the top of each.
- Bake for 10-12 minutes or until set. Move to a wire rack to cool completely.
- Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy. Turn the mixer to low and beat in the powdered sugar and salt. Mix for about three minutes until the mixture is fluffy.
- Match halves together based on similar size. Use a piping bag with a round tip to pipe the frosting on each half. Gently squish the halves together.