<< Banana and cinnamon sugar whoopie pies >>

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INGREDIENTS

125g butter, softened

1 cup (200g) firmly packed brown sugar

1 egg

2/3 cup (160ml) mashed banana

1/2 cup (125ml) sour cream

2 cups (300g) plain flour

1/2 teaspoon bicarbonate of soda

1/2teaspoon baking powder

Cinnamon cream cheese

250g cream cheese, softened

60g butter, softened

2/3 cup (120g) icing sugar mixture

1/2 teaspoon ground cinnamon

Cinnamon sugar

1/2 cup (110g) white sugar

1/2 teaspoon ground cinnamon

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How to Make It

Directions:

step 1
Preheat oven to 180°C. Line 4 oven trays with baking paper.

Step 2
Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until well combined.

Step 3
Add the banana, sour cream, flour, bicarbonate of soda and baking powder, in alternate batches, and stir until just combined.

Step 4
Spoon level tablespoons of mixture onto the lined tray, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.

Step 5
Meanwhile, to make the cinnamon cream cheese, use an electric mixer to beat the cream cheese and butter in a medium bowl until pale and creamy. Add the icing sugar and cinnamon and beat until well combined.

Step 6
Place whoopies, base-side up, on a clean work surface. Spread a little of the cream cheese mixture over the base of half the cakes. Sandwich with remaining cakes and place on oven trays.

Step 7
To make the cinnamon sugar, combine the sugar and cinnamon on a small plate. Roll the edge of 1 cake in the cinnamon sugar to lightly coat. Place on a serving tray. Repeat with remaining cakes and cinnamon sugar.

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