These couldn’t be easier to make and quick. My usual kitchen conundrum of “what in the hell am I going to do with those damn bananas?” stared me in the face once again. So, I went through my own recipe archives and with a little cutting and pasting, mashing and whipping I came up with these little babies. My son, Luke, declared them “the most delicious thing he’s had for dessert ever,” ousting Baked Chocolate Cream from its long standing number one position in the dessert charts. There you have it. Don’t over bake them or they will come out dry. I used pre-made mini graham cracker tartlet shells to expedite the quickness, but you could very easily make your own, or even make a larger tart. A dollop of whipped cream would really dress these up nicely.
Makes 8 tartlets
2 very ripe bananas
8 oz cream cheese – room temperature
1 egg – room temperature
¼ cup granulated sugar
1 teaspoon vanilla
¼ semi-sweet chocolate pieces
Preheat oven to 325°F. Beat cream cheese, egg, sugar, and vanilla in a medium bowl until creamy using an electric mixer, about 3-5 minutes. Beat the bananas in a small bowl until relatively smooth, add to cream cheese mixture, and beat on low until fully incorporated.
Stir in the chocolate pieces. Drop a ¼cup of banana cream cheese mixture into each tartlet shell. Place shells on a baking tray and bake for 10 minutes, the sides should be firm and middle still soft and wobbly.
Chill for a few hours then serve with whipped cream if desired.