Ingredients
Bec's Table Banana bread Whoopie Pies
for the dough
- 185 g plain flour
- 125 g caster sugar
- 4 g bicarbonate of soda, 1 scant tsp = just under a tsp
- 1/2 tsp salt, flaked, or 1/4 tsp fine salt
- 75 g unsalted butter, cut into cold cubes
- 1/2 tsp cinnamon powder
- 170 g banana, ripe or overripe for best flavour (chopped)
- 50 g egg, 1 large or extra large
For the filling
- 75 g unsalted butter, cold cubes
- 75 g cream cheese, I used philly
- 200 g icing sugar, I used soft
- 1 pinch salt, I live flaked
- 1 tsp Vanilla Paste, I used my vanillla extract
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat and Prep: Set your oven to 170°C (fan setting) and line your cookie trays.
- Make the Dough: In your Thermomix, combine flour, sugar, bicarbonate of soda, salt, cinnamon, and cold butter. Mix for 10 seconds/speed 5. Take this mixture out and set it aside.
- Blend Banana and Egg: Add chopped banana and egg to the Thermomix. Blend for 5 seconds/speed 5.
- Combine: Return the dry mixture to the Thermomix. Mix again for 5 seconds/speed 3, scrape down, and repeat if needed.
- Scoop: Use a small ice cream scoop (or a couple of teaspoons) to portion the dough onto the trays, leaving space as they'll spread. Don't flatten them.
- Bake: Pop them in the oven for 13 minutes, rotating the tray halfway. They're ready when they're lightly golden on the edges and spring back when gently pressed in the centre.
- Prepare the Filling: Beat the butter in the Thermomix for 30 seconds/speed 3.
- Add cream cheese and vanilla, then beat again for 10 seconds/speed 5.
- Finally, add icing sugar and mix for 5 seconds/speed 5, scrape down, and repeat as needed.
- Assemble: Once cooled, pipe a swirl of filling on one disc and sandwich with another. Enjoy your deliciously addictive whoopie pies!
For the Filling
Tip
You can freeze these whoopie pies either filled or unfilled, defrost in a sealed container in the fridge if frozen.
Great for lunch box treats.
We used a tiny ice cream scoop to dollop out our whoopie pies, but a rounded tsp will work fine if you don’t have one.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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