What the Fluff?! Banana Fluffernutter Moon Pies

Happy National Fluffernutter Day!

Say what?!

Yes, it is National Fluffernutter Day.  Traditionally, the fluffernutter is peanut butter and marshmallow cream with the optional addition of banana.  A treat definitely worthy of its own day of culinary celebration.  To celebrate the day, I created Banana Fluffernutter Moon Pies–graham crackers coated with peanut butter, topped with a homemade banana marshmallow and dipped in melted chocolate.  And, oh, are they good.

The recipes and such are after the jump.

These fluffernutter moon pies have 4 components–graham crackers, peanut butter, melted chocolate, and banana marshmallows.

Part 1:  The Graham Crackers

You can use store-bought graham crackers, but I like the taste and versatility of homemade grahams.  You remember my recipe from last week, right?  Yeah, right.

Part 2:  The Peanut Butter

My household standard for PB for years is Jif.  Admittedly, though, I can’t taste much of a different between the brands.  Got a jar of Skippy?  Use it.  You don’t need much PB–about a 1/4 cup or so.

Part 3:  The Chocolate

Because you aren’t making bonbons or filled candies, the type of chocolate you use doesn’t matter as much.  I used a dark (60% cacao) bittersweet chocolate, but a semisweet or milk chocolate would work, too.  Chocolate chips are just fine, also.  These moon pies are stored in the refrigerator so you just need a chocolate that will melt (i.e. most any chocolate).  What ever you choose, you will need about 8 ounces of chocolate.

Part 4:  The Banana Marshmallow

Bananas don’t travel well, especially once they are cut.  To combine the banana and marshmallow components of a traditional fluffernutter, I made a banana marshmallow.  If you have an electric stand mixer, making marshmallows is pretty simple, with the exception of making the molten sugar syrup.  Be careful–that stuff can melt your face.


Banana Marshmallows
Adapted from Marshmallows by Eileen Talanian


1/2 cup water
1-1/4 cups light corn syrup
Pinch (1/16 tsp) salt
1-1/2 cups granulated sugar


4 bananas, peeled
4 TBSP unflavored gelatin
1/2 tsp Fruit-Fresh (to prevent browning of the banana)
1-1/2 tsp banana essence


1-1/2 cups powdered sugar
1/2 cup cornstarch

  1. Grease a 18-by-13-inch rimmed baking sheet.
  2. Place all of the syrup ingredients into a large saucepan.  Bring to a boil.  Using a candy thermometer, continue boiling until the mixture reaches 260°F.  Do not stir the mixture after it has started to boil.
  3. While waiting for the syrup to reach temperature, place the base ingredients into a food processor.  Process until fully combined.
  4. When the syrup mixture reaches 260°F, remove the candy thermometer and (carefully!) add the base.  Pour the mixture into the bowl of an electric stand mixture.  With a whisk attachment, whip the mixture on high speed until the bowl cools to room temperature, 10 to 15 minutes.  You may want to throw a towel or splash shield over the bowl for the first few minutes to minimize splashing.
    The mixture will thicken considerably as it cools.  You will recognize it as marshmallow once the mixture is cool.
  5. Pour the mixture into the prepared baking sheet and press down to an even thickness.  A greased sheet of parchment paper can greatly help with this by allowing you to use your hands.
  6. Allow the mixture to “cure” in the pan overnight.  Once cured, turn the marshmallows out and cut into desired shapes.
  7. Make the coating by combining the sugar and cornstarch with a whisk.  After cutting, toss the marshmallows in the coating, shaking off any excess.


The Fluffernutter Moon Pie Assembly

For assembly, you will need the 4 components:

1 batch of homemade graham crackers (see here), or 1 box of store-bought
1/4 cup smooth peanut butter
1 batch of banana marshmallows, recipe above, cut into desired shape
8 oz melted chocolate (I prefer 60% bittersweet, but any kind is fine)

  1.  Begin assembly by counting how many marshmallows you have.  For each marshmallow, cover two graham crackers with a schmear of peanut butter.
  2. On top of half of the PB-coated graham crackers, lay one marshmallow.
    Top the marshmallow with the remaining PB-coated graham crackers.
  3. At this point, I suggest refrigerating the fluffernutters for 2 hours to help adhere the peanut butter to the marshmallow.  This is not required, but it makes the chocolate dipping easier.  You can also store the fluffernutters in the refrigerator at this point for dipping another day.  The chocolate dipping is not required, but WHAT IS WRONG WITH YOU AND WHY DON’T YOU LIKE CHOCOLATE?!
  4. Remove the fluffernutters from the refrigerator.  Make sure your melted chocolate is nice and flowing (i.e. it hasn’t cooled and harden back into block form).  With your chocolate in a small bowl (so it is deep enough for dipping), dip one half of the fluffernutters into the chocolate.  I don’t recommend dipping the entire sandwich into chocolate.  The chocolate melts too quickly.
  5. Set the chocolate-dipped moon pies on a sheet of parchment or wax paper to firm for a few minutes.
  6. Refrigerate.  These will keep, refrigerated in a covered container, for about 1 week.  They will keep for 1 week uncovered in the refrigerator, too, but they will taste like your leftover Thai curry and whatever other funkiness you have going on in your fridge.

Happy Baking!

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