Are you a fan of banoffee pies? Give your favourite dessert a twist by turning it into a whoopie pie! Simple yet impressive
- 200g plain flour
- 1 level teaspoon bicarbonate of soda
- 65ml buttermilk
- 2 bananas, mashed
- 80g butter
- 150g caster sugar
- 1 teaspoon good-quality vanilla extract or essence
- 1 free-range egg (50g), beaten
- 200g dulce de leche
- 1 banana, mashed
- 300ml double cream
- cocoa powder
Preheat the oven to 200°C/400°F/gas 6 and line a baking tray with grease-proof paper. Sieve the flour and bicarbonate of soda into a bowl. Mix the buttermilk with the vanilla and mashed bananas and set aside.
Cream the butter and sugar together in a bowl, using a hand-held electric whisk (or in a free-standing mixer using the whisk attachment), until pale. Scrape down the bowl while whisking. Once the mixture is pale, slowly add the beaten egg a little at a time while continuing to whisk. Once the egg has been incorporated, fold in the wet and dry ingredients with a large metal spoon – use the ‘figure of eight’ action – keeping air in the mix until you have an even colour (do not over-mix). Pipe or spoon 16 x 4cm dollops (at least 4cm high) on to the baking tray, spacing them well apart to allow for spreading, and bake in the preheated oven for 8 minutes.
While the whoopies are baking you can make the filling and topping. Mix the dulce de leche with the mashed banana. Whip the cream until it holds soft peaks.
Take the sponges out of the oven and leave to cool on the tray. When cool, lift them off with a fish slice. Sandwich them together with the dulce de leche and banana filling. Pipe the whipped cream over the top and dust with cocoa powder.
Top tip for making Toffee banoffee whoopie pies
Make your own dulce de leche with this easy recipe from the Hairy Bikers