Makes about 15

• 125g butter, softened
• 200g dark brown sugar
• 1 egg
• 2 large over ripe bananas, mashed
• 125 ml sour cream
• 300g plain flour
• ½ bicarbonate of soda
• ½ tsp baking powder
• —————————–
• 60g butter, softened
• 100g icing sugar
• 100g soft cheese
• ½ tsp ground cinnamon

1. Preheat the oven to 180C. Brush whoopie tin/ baking sheet with melted butter.
2. Beat the butter and sugar until pale and creamy. Add the egg and beat until smooth.
3. Add the banana, sour cream, flour, baking powder and bicarb and stir until combined.
4. Place tablespoonfuls of the mixture onto the baking sheet/tin.
5. Bake for 10 mins until golden, then remove from oven and after a few mins to cool, remove onto a wire tray to cool. Repeat with the next batch.
6. For filling, beat together the filling ingredients and spread on half the cakes, sandwiching the others on top.
7. Mix together a little caster sugar and ¼ tsp cinnamon and sprinkle over to serve.

These will keep for up to 5 days in an airtight container.