Description
A fantastic base for strawberry shortcake, ice cream sundaes, and so much more!
Ingredients
- 3 whole Eggs
- ¼ cups Sugar
- ½ cups Mashed Banana
- 1 teaspoon Vanilla Extract
- ⅔ cups All-purpose Flour
- ¾ teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ cups Semi-Sweet Chocolate Chips
- 3 whole Eggs
- ¼ cups Sugar
- ½ cups Mashed Banana
- 1 teaspoon Vanilla Extract
- ⅔ cups All-purpose Flour
- ¾ teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ cups Semi-Sweet Chocolate Chips
Preparation
Preheat oven to 350ºF.
Beat eggs on high until pale yellow, thick, and creamy, about 3 minutes. Slowly add 1 tablespoon sugar at a time and continue beating for a total of 2 minutes. Add banana and vanilla extract. Blend well.
Whisk flour, baking powder, and salt in a small bowl. Stir into egg mixture, blending to incorporate without overmixing.
Grease a 6-cavity dessert shell pan. Pour 1/3 cup batter in each cavity. Using only half of the chocolate chips, sprinkle some into each cavity. Pour the remaining batter over chocolate chips, filling the cavities no more than 3/4 full. Top off with a sprinkling of the remainder chocolate chips.
Bake for 10–15 minutes, checking at the 10-minute mark. Shells are done when an inserted toothpick comes out with a few specks of crumbs. Store in an airtight container.
Note: Best eaten the same day. If kept refrigerated or the shells dry out, microwave each for about 15 seconds or until barely warm to soften before eating.
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