Turn half of biscuits flat-side up. Top each
with 1 tablespoon marshmallow crème
Chocolate-banana
whoopee pies
Active time
40 minutes.
Total time
55 minutes plus cooling
Makes
20 whoopie pies
Tip
Make ahead
Cool the biscuits completely and freeze in
an airtight container, with wax paper between layers, for up to a month. Fill
with marshmallow crème just before serving.
·
2 cups cake flour
·
2/3
cup cocoa powder
·
1 tsp baking soda
·
¼ tsp salt
·
2 ripe bananas
·
1/3 cup
sour cream
·
1 tsp vanilla extract
·
6 tbsp butter or margarine, softened
·
1 cup sugar
·
1 large egg
·
11/3 cups marshmallow
crème
1. Preheat oven to 1750C. Line 2 baking trays with
greaseproof paper.
2. In a medium bowl, whisk flour, cocoa, baking soda and salt. Mash
enough banana to fill half a cup; finely chop the rest and reserve. In another
bowl, mix mashed banana, sour cream and vanilla.
3. In a large bowl, with mixer on medium-high speed, beat butter and
sugar until well combined. Beat in egg until well blended. Reduce speed to low.
Add flour mixture and sour-cream mixture alternately – begin and end with flour
mixture; beat just until batter is smooth.
4. Drop 1 heaped measuring teaspoon of batter onto prepared tray.
Repeat with remaining batter, spacing 5cm apart. With wet fingertips, flatten
tops of balls to form rounds.
5. Bake for 12 to 15 minutes or until centres spring back when lightly
pressed. Rotate trays between upper and lower racks halfway through baking.
Cool completely on trays on wire racks.
6. Turn half of biscuits flat-side up. Top each with 1 tablespoon
marshmallow crème. Divide reserved chopped banana among centres of crème
topping, then add remaining biscuits sandwich-style
Turn
half of biscuits flat-side up. Top each with 1 tablespoon marshmallow crème
Each serving
About 690kJ, 2g protein, 29g carbohydrate,
5g total fat (3g saturate), 2g fibre, 20mg cholesterol, 105mg sodium.
