Banana Shortcake recipe
Do you have a couple of overripe bananas? Hide them inside this decadent banana shortcake. No added sugar!
- 1 cup all-purpose flour
- 4 egg yolks
- 4 T Kidsweet™
- 2 tsp baking powder
- 8 T of butter melted
- 1 1/2 tsp vanilla extract
- 4 T milk
- mix the powdered ingredients
- add melted butter and stir
- add eggs and vanilla and stir
- add milk and stir
- spray a wide mug or other microwave-safe round container
- cook 1/3 of the mixture at a time in the mug for about 1 min 30 sec
- 2 C milk
- 2 Tbsp cornstarch
- 1/6 C Kidsweet™
- 2 eggs
- 1 /12 tsp vanilla extract
- heat the milk & Kidsweet™
- whisk in the cornstarch and stir milk opccasionally
- beat the two eggs
- when the milk starts to bubble, add 2T at a time (6 T total) of the heated milk into the beaten eggs and whisk rapidly
- pour the hot egg mixture into the bubbling (not boiling) milk, whisking continuously
- keep heating until the custard thickens, then remove from heat and chill
- 7 oz heavy cream
- 1 T Kidsweet™ or 2T if you want really sweet whipped cream
- 1 tsp vanilla extract
- whip until somewhat stiff peaks form
- slice each shortcake into two or three round slices
- when custard has cooled a bit, layer shortcake, some custard, and thin slices of very ripe bananas
- put in refrigerator to cool
Variation: for the banana, you can substitute strawberries, blackberries, blueberries or any combination of fruit you want
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