GF Banana Whoopie Pies with Fluffy Peanut Butter Filling

So I have been on hiatus planning some things that I will blog about later and I'll get right to the point and post some of this summer's creations. One thing I love to make is whoopie pies, and if you are from the northeast like I am, you know that there is a science to the perfect one. You need to have a fluffy cake that is the perfect balance between fluffy, but not too dry, and moist, but not too fudgey. Then the filling needs to be fluffy, but gritty, and flavorful, but not too sweet.

When we found out my husband was having trouble with gluten, I thought that my baking life was over. Years of perfected recipes were lost to food allergies. However, that is not the case. It took a little while but I was finally able to find a combination that makes whoopie pies that are close to the original and no one can really tell the difference. These would be vegan except for I used butter in the filling.

Cakes:
2c of all purpose GF Flour
1tsp of xanthum gum
1tsp baking soda
1tsp salt
3 very ripe banana
1/4c coconut oil, melted
1/4c apple sauce
1tsp vanilla

1. Preheat oven to 350 degrees
2. Sift together dry ingredients and mix together wet ingredients in separate bowls.
3. Create well in center of dry ingredients and add wet into it and mix quickly. The dough will thicken as it sits, so you want to get it mixed quickly. It will look like think play dough.
4. Scoop by the tablespoonful onto cookie sheets (I do two sheets at a time).
5. Start by baking 7 minutes (one sheet top rack and other the bottom rack), then alternate and continue baking an additional 7 minutes.
6. Remove from oven and let sit on sheets for at least 15 minutes while cakes firm. 

Filling:
1 stick of butter, cubed and chilled
pinch of salt
1/2c peanut butter
2c powdered sugar
1TB milk (if necessary)

1.  Whip butter and salt in mixer on medium until creamy.
2. Add peanut butter and continue to beat until fluffy (should lighten in color)
3. Add sugar and beat on medium until fluffy. If filling is still dry/stiff, add milk and beat on high until fluffy.

To assemble cakes, take a spoonful of filling and sandwich between two cakes. Best if consumed right away, but you can keep left overs in the fridge up to a week and let reach room temp before eating.

Hope you enjoy! I'll post more flavors soon!