Banana-Chocolate Dessert Shells

Preheat oven to 350ºF.

In a mixing bowl using an electric mixer, 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 over-mixing.

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 remaining chocolate chips.

Bake for 10–13 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.

Notes:
1. 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.
2. If you are not familiar with dessert shell pans, see related blog link for a photo.