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stack of banana whoopie pies
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Banana Pudding Whoopie Pies

Banana Pudding Whoopie Pies turn a Southern classic into a handheld treat with soft, cake-like cookies and a rich, creamy banana pudding filling. Each bite is fluffy, sweet, and full of nostalgic banana flavor.
Prep Time20 minutes
Cook Time14 minutes
Chill Time45 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Banana Pudding Whoopie Pies, Homemade Whoopie Pies
Servings: 8 whoopie pies
Calories: 362kcal
Author: Jessica & Nellie

Ingredients

  • 1 ¼ cup milk divided
  • ¼ cup heavy whipping cream
  • 3.4 oz banana cream instant pudding mix
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 TBSP butter room temp
  • 2 eggs
  • ¼ cup milk
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 ½ cups flour
  • ¼ cup powdered sugar

Instructions

  • In a large bowl mix 1 cup milk, 1/4 cup heavy cream and banana cream pudding mix with a hand mixer until it becomes super thick. Cover and place in the fridge for 45 minutes.
  • Line a large baking sheet with parchment paper and set aside. Preheat the oven to 350°F.
  • Combine the sugar, vanilla and butter in a large mixing bowl and beat using a hand mixer for 3 minutes. Add the eggs and milk, and mix again until well combined.
  • In a separate medium bowl whisk the salt, baking powder, baking soda and flour together. Slowly add the dry ingredients to the batter, mixing as you go.
  • Scoop about 1.5 TBSP of batter and drop on the parchment lined sheet pan. Make sure there’s about 2-3 inches of space between each cookie, allow for 6 to a pan. Repeat until all the batter is used. There should be 16 cookies total. Once I dropped the batter on the prepared pan I used a spoon to clean up the edges to make sure it was more circular before it baked. 
  • Bake for 12-14 minutes, until the bottoms turn slightly golden. Remove from the oven and let them cool completely.
  • Scoop the thick pudding into a piping bag and pipe onto the bottoms of HALF of the cooled cookies. Take the remaining cookies and place the bottom side onto the pudding, like a sandwich. Dust the tops with powdered sugar and enjoy!

Notes

Store whoopie pies in an airtight container in the fridge for up to 5 days. 
Freezing is not recommended as it changes the texture of the filling. (You can freeze the cookies separately!)

Nutrition

Calories: 362kcal | Carbohydrates: 60g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 264mg | Potassium: 147mg | Fiber: 1g | Sugar: 41g | Vitamin A: 418IU | Vitamin C: 0.04mg | Calcium: 84mg | Iron: 1mg