Name: Spicy banana kisses
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 125 gram butter, softened; 1/2 cup (110g) firmly packed brown sugar; 1 egg; 1/3 cup mashed banana; 2/3 cup (160ml) buttermilk; 1 1/4 cup (185g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 1 teaspoon mixed spice; 2 teaspoon icing (confectioners') sugar; Lemon cream cheese filling; 100 gram cream cheese, softened; 1 teaspoon finely grated lemon rind; 1 cup (160g) icing (confectioners') sugar

Spicy banana kisses

Spice up your day with these spicy banana kisses - a sweet and deliciously decadent treat!

Skip to Recipe

Makes 20

Prep

35M

Cook

10M

Total

45M

Ingredients

125 gram butter, softened

1/2 cup (110g) firmly packed brown sugar

1 egg

1/3 cup mashed banana

2/3 cup (160ml) buttermilk

1 1/4 cup (185g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon mixed spice

2 teaspoon icing (confectioners’) sugar

Lemon cream cheese filling

100 gram cream cheese, softened

1 teaspoon finely grated lemon rind

1 cup (160g) icing (confectioners’) sugar

Method

1.Preheat oven to 200°C. Grease oven trays; line with baking paper.

2.Beat butter, brown sugar and egg in a medium bowl with an electric mixer until light and fluffy. Stir in banana, buttermilk and sifted flours, soda and spice.

3.Drop level tablespoons of mixture about 5cm apart onto trays; tap trays lightly on the bench to spread slightly.

4.Bake cakes about 10 minutes. Cool on trays.

5.Meanwhile, make lemon cream cheese filling: beat ingredients in a small bowl with an electric mixer until smooth.

6.Sandwich cakes with filling; dust with icing sugar.

You need 1 small overripe banana (130g) for the amount of mashed banana used in this recipe. Unfilled cakes can be frozen for up to 2 months. Kisses, once filled, should be served within several hours.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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