- 2 cups cake flour
- ⅔ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 ripe bananas
- ⅓ cup sour cream
- 1 tsp vanilla extract
- 6 tbsp butter or margarine, softened
- 1 cup sugar
- 1 large egg
- 1⅓ cups marshmallow crème (available at some specialist delis and Spars, or visit www.goodhousekeeping.co.za/recipes/marshmallow-creme for a recipe)
- Preheat oven to 175°C. Line 2 baking trays with greaseproof paper.
- 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.
- 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.
- 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.
- 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.
- 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.
EACH SERVING About 690kJ, 2g protein, 29g carbohydrate, 5g total fat (3g saturated), 2g fibre, 20mg cholesterol, 105mg sodium.
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.