Petite Banana Split Cakes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Milk
• 3 Tablespoons Freshly Squeezed Lemon Juice (for 3 Tablespoons You'll Need About 2 Lemons)
• 1 cup Mashed Banana (1 Cup Is About 2 Large Bananas)
• 1-½ cup White Whole Wheat Flour {or Regular Whole Wheat Flour}
• 1 teaspoon Baking Soda
• ⅛ teaspoons Salt
• ½ cups Butter, Softened
• 1-½ cup Granulated Sugar
• 2 Eggs
• 2 teaspoons Pure Vanilla Extract
• ¼ cups Strawberry Jam Or Preserves
• ¼ cups Lemon Curd (I Used Store-bought)
• ⅓ cups Heavy Whipping Cream
• ½ cups Semi-Sweet Chocolate Chips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Line 24 mini muffin cups or a 12-cup muffin pan with paper liners, then grease the liners lightly.

2. Stir the milk and lemon juice together and let sit 5 minutes. Mash the banana in a separate bowl until smooth.

3. Whisk the flour, baking soda and salt in a bowl. In a large bowl, beat the softened butter and sugar until fluffy, then beat in the eggs one at a time and the vanilla.

4. Mix the mashed banana into the butter mixture. Add the flour mixture and milk mixture alternately in two or three additions, mixing just until smooth.

5. Spoon the batter into the liners, filling each about two-thirds full. Bake 16 to 18 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then move to a rack to cool completely.

6. Once cool, make a small well in the top of each cake. Fill with a spoonful of strawberry jam or preserves and a spoonful of lemon curd.

7. Whip the heavy cream until soft peaks form. Pipe or spoon a swirl of whipped cream over each cake.

8. Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle over the cream or sprinkle the chips on top.

9. Chill the cakes in the refrigerator for at least 30 minutes so the cream sets before serving. Keep leftovers refrigerated.