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KIWI magazine

Filed under: Dessert, Recipes, Yummy

Whoopee Pies

Bananas replace the butter in the batter of this crowd-pleasing cookie sandwich.

Active time: 25 minutes

Total time: 35 minutes


¾ cup sugar
2 large ripe bananas, lightly mashed
2 eggs, beaten
1 cup skim milk
2 cups all-purpose flour
1¹/³ cups unsweetened cocoa powder, sifted
1½ teaspoons baking powder
½ teaspoon cream of tartar
Pinch fine sea salt
2 cups miniature marshmallows


  1. Heat the oven to 325°F and line two baking sheets with parchment paper.
  2. Beat together the sugar and bananas in a bowl until well blended. Mix in the eggs and milk. In a separate bowl, mix together the flour, cocoa powder, baking powder, cream of tartar, and salt. Add the wet ingredients to the dry ingredients and mix well to form a thick batter.
  3. Spoon the batter into a pastry bag fitted with a 5 ⁄ 8-inch plain tip, then pipe 48 circles on the prepared cookie sheets. (Alternatively, you can do this by spooning the mixture on with two teaspoons.)
  4. Bake 8 to 10 minutes until a toothpick inserted in the middle comes out clean.
  5. Leave the whoopee pies to cool on the baking sheets 5 minutes, then lift off the paper and transfer to a wire rack.
  6. Meanwhile, put the marshmallows in a nonstick saucepan over low heat and warm until they melt.
  7. Put 1 teaspoon melted marshmallow in the middle of each pie, then top with another and press down lightly. Serve warm or leave to cool.
Makes 12 Servings
Per serving (2 pies): 115 calories, 1g fat, 5g protein, 40g carbohydrates, 4g fiber, 19g sugar
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