Banana-Chocolate Dessert Shells

These Banana-Chocolate Dessert Shells are sponge cake shells with bananas and chocolate chips. Great for strawberry shortcakes, ice cream sundae, and so much more!

I should have called this post “Plan B” because it was supposed to be a twist on a strawberry shortcake. As you can see, that did not happen. I wanted to switch up the shortcake portion of the dessert, so these banana-chocolate shells were born. They are so tasty and pretty that I had to make them the featured item.

These dessert shells serve as vessels to hold so many good topping ideas:

• ice cream, hot sauce, and a cherry
• fresh berries and whipped cream
• caramelized bananas, walnuts, and whipped cream
• chocolate mousse, whipped cream, and chocolate shavings
• I’m sure you can think of so more!

They look like this if you are unfamiliar with dessert shells or shortcake pans.

The one on the left is the top side, and the one on the right is the underside. It is essentially a muffin pan with the bottom of each cavity pushed in, creating a dome. Once baked, you invert the pan, and the bottom becomes the top. All you need to do is fill the bowl with a whole lot of goodness.

This recipe yields 6 shells. I like to keep my dessert recipes small, mainly to avoid a lot of leftovers. My family of four is not huge consumers of desserts (although ice cream, chocolate chip cookies, and chocolate brownies do disappear at warp speed). Generally, we enjoy sweets in small quantities. Small-batch baking is a perfect solution. If you need larger quantities, this recipe can easily be doubled.

Enjoy!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Dessert cup mold—this silicone mold has 6 cavities.
• Mixing bowls—I have this set which consists of various sizes.
• Wire whisks for blending.
• Electric mixer—this handheld mixer has 9 speeds and comes with a storage case.
• Silicone spatulas for scraping batter.

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Banana-Chocolate Dessert Shells

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 10 minutesCook time: 12 minutesTotal time: 22 minutesServings:6 Servings

Description

These Banana-Chocolate Dessert Shells are sponge cake shells with bananas and chocolate chips. Great for strawberry shortcakes, ice cream sundae, and so much more!

Ingredients

• 3 eggs
• 1/4 cup sugar
• 1/2 cup mashed banana
• 1 tsp. vanilla extract
• 2/3 cup all-purpose flour 
• 3/4 tsp. baking powder 
• 1/4 tsp. salt
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. Whisk flour, baking powder, and salt in a small bowl. Stir into egg mixture, blending to incorporate without overmixing.
4. Grease a 6-cavity dessert shell pan. Pour 1/3 cup batter into 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 of the chocolate chips.
5. Bake for 10–13 minutes, checking at the 10-minute mark. It is done when a toothpick with a few specks of crumbs is inserted. Store in an airtight container.
6. Serves 6.

Note

• It is best eaten on the same day. If refrigerated or dried out, microwave each for about 15 seconds or until barely warm enough to soften before eating.

Keywords:strawberry shortcake, dessert shells, shortcake, shortcake pans, banana chocolate

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