http://epicsweet.com/nanner-niller-whoopie-pies/

Nanner and Niller Whoopie Pies

Hiya,

Nanners and Nillers, some of the best pudding dessert you can ever have! The vanilla wafers soak up all the delicious pudding and the bananas add such a lovely flavor, mmm… But Nanners and Nillers isn’t very portable, is it? That is one reason why I made these Nanner and Niller Whoopie Pies. They have all the delightful flavor of Nanners and Nillers only in a more portable form. The cookies have the banana in them, and then they are rolled in vanilla wafer crumbs, the filling is made with marshmallow creme. These cookies are basically amazing if you like banana!

http://epicsweet.com/nanner-niller-whoopie-pies/

Use a food processor to crumble up some vanilla wafers, about half a box.

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You want it to make a very fine crumble, almost like a flour. Set aside.

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In a large bowl whisk together flour, baking powder, and salt. Set aside.

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In the bowl of an electric mixer beat together 2 very ripe bananas, butter, sugar, and brown sugar.

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Beat in eggs and buttermilk.

http://epicsweet.com/nanner-niller-whoopie-pies/

Beat in the dry ingredients that you whisked together earlier.

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In a small bowl combine the vinegar and baking soda.

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It’s going to bubble a bit!

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Add this to the mixer with the vanilla. Mix well.

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Now scoop the dough using a #24 cookie scoop. Scoop the dough into the vanilla wafer crumbs.

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Use your hands to carefully cover the dough in crumbs and place it on a parchment-lined cookie sheet.

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Repeat with remaining cookie dough.

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Bake the cookies at 375F for 10 minutes. Cool, the cookies slightly before removing them to a wire rack to cool completely.

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Now we get to make the marshmallowy filling! In the bowl of your electric mixer beat together marshmallow creme, vanilla, powdered sugar, heavy cream, and soft butter.

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Beat until well combined and fluffy.

http://epicsweet.com/nanner-niller-whoopie-pies/

Lay out half your cookies on a clean counter top. Spoon the filling onto those cookies. Spread out the filling. Top with the remaining cookies. I like to do filled cookies this way instead of doing them individually, this way you can tell if your putting way too much, or too little, filling in each cookie before it’s too late.

http://epicsweet.com/nanner-niller-whoopie-pies/

I am positive that you are going to love these Nanner and Niller Whoopie Pies, they are light and delicious. They taste great at room temperature, or cold, or they are also especially good frozen. If you eat them frozen they are almost like an ice cream sandwich! They are a fantastic, cool treat for hot summer days.

http://epicsweet.com/nanner-niller-whoopie-pies/

What is your favorite recipe to make with bananas?

Nanner and Niller Whoopie Pies
Author: 
 
Nanner and Niller Whoopie Pies: These whoopie pies are absolutely fantastic! The cookie has banana in it and it's covered in vanilla wafer crumbs. The filling has marshmallow creme in it so it adds a nice fluffiness.
Ingredients
  • For the Cookies:
  • 4½c. flour
  • 3t. baking powder
  • 1t. salt
  • 2 very ripe bananas, peeled
  • 1 stick soft butter
  • 1c. sugar
  • 1c. brown sugar, packed
  • 4 eggs
  • ¼c. buttermilk
  • 2t. baking soda
  • 2t. white vinegar
  • 2t. pure vanilla extract
  • ½ box vanilla wafers, reduced to a fine flour
  • For the Filling:
  • 2 sticks soft butter
  • 7oz marshmallow creme
  • 1t. pure vanilla extract
  • 2c. powdered sugar
  • 1T. heavy cream
Method
  1. For the Cookies:
  2. Preheat oven to 375F line two cookie sheets with parchment paper, set aside.
  3. In a large bowl whisk together flour, baking powder, and salt. Set aside.
  4. In the bowl of an electric mixer beat together bananas, 1 stick butter, sugar, and brown sugar.
  5. Beat in eggs and buttermilk. Beat in the dry ingredients.
  6. Combine the baking soda and vinegar. Add this to the dough with the 2t. vanilla. Beat until well combined.
  7. Use a #24 portion scoop. Portion one scoop of dough into the vanilla wafer crumbs at a time. Carefully use your hands to cover the dough ball with crumbs and transfer the dough to parchment lined sheet pans.
  8. Bake at 375F for 10 minutes. Cool slightly before removing to a wire rack to cool completely.
  9. For the Filling:
  10. In the bowl of an electric mixer beat together all of the filling ingredients until well combined and fluffy.
  11. Lay out half of the cookies, spread them with filling, top they with the remaining cookies.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)