Who is up for breakfast-approved whoopie pies?!
These rustic-looking whoopie pies consist of chewy banana bread cakes filled with vanilla cashew cream. Perfectly chewy, tender, with a delicious banana flavor, and hints of spices. Plus these are not super sweet, making it perfect for breakfast!
The batter is super simple, gluten-free, and naturally sweetened. We start with a base of oat flour + rolled oats for texture, then comes mashed banana that also acts as a binder. To sweeten, I went with a mix of coconut sugar and maple syrup. For extra flavor, we have a generous pinch of cinnamon, as well as ground ginger, giving these cakes a more “traditional” banana bread flavor.
If you are feeling fancy, I highly recommend stirring in chocolate chips! The combination of chocolate + banana + vanilla just never disappoints.
Instead of going with a super sweet buttercream filling, I went with a healthier one prepared with raw cashews, coconut cream, maple syrup, coconut oil, and plenty of vanilla. It’s rich, creamy, and stays firm enough to prevent it from spreading on the sides when you take a bite.
I hope you will love these little whoopie pies! It’s tender, a bit chewy, healthy-ish, and tastes like banana bread with cream cheese on top!
Now, be aware that these are much less sweet than regular whoopie pies, so it’s more suitable for breakfast or snack than for dessert. If you have a sweet tooth I would recommend adding an extra tablespoon of sugar to the cakes as well as the filling.
Let me know in the comments if you try this recipe!
Vegan Banana Oatmeal Whoopie Pies
Banana Oatmeal Whoopie Pies
Cashew Cream Filling
- Place the cashews in a bowl. Boil about 1 cup of water and pour it over the cashews. Let them soak for about 1 hour.
- Drain and transfer to a high-speed blender. Add the coconut cream, maple syrup, melted coconut oil, lime juice, vanilla extract, and salt. Blend until fully smooth. Taste and adjust sweetness to your liking. At this point the cream will have a liquid consistency. Don't worry, it will thicken once chilled.
- Transfer to a bowl, cover with plastic film and refrigerate until the cream has hardened, about 5 hours. I usually prepare the cream the night before and chill overnight in the refrigerator.
Banana Oatmeal Whoopie Pies
- Preheat oven to 350°C (175°C) and line a baking sheet with parchment paper. Set aside.
- To a large mixing bowl, add all of the ingredients. Stir until fully combined, the batter should be quite thick but still slightly runny. Using a cookie scoop, scoop out about 1 and 1/2 tablespoons of the batter and transfer to the prepared baking sheet, leaving about 2-inch between each cake. You should have about 10 cakes. Try to make the make the cakes as round as possible but do not spread them otherwise they will be too flat. You want them thick for a better look.
- Bake for about 13 minutes, or until golden brown. Let them cool completely.
- Transfer the cashew cream to a piping bag and pipe about 3 tbsp (more or less to your liking) of the filling on one banana cake. Close with another banana cake and transfer to a plate. Repeat with the remaining cakes and cream. Refrigerate for another 1 hour before enjoying!
- Whoopie pies will keep in the refrigerator for up to 3 days.