Ingredients:
1 1/3 cups all-purpose flour (2 3/4 cups if not using extra egg yolk)
1/2 tsp baking soda
1/4 tsp salt
2 cups sugar
1 cup butter
1 cup mashed banana (2 ripe banana)
1 egg
1 egg yolk (optional)
Peanut Cream Filling:
1 part homemade peanut butter
1 part icing sugar
1/2 part butter
Method:
Line a large baking tray with parchment paper; set aside.
Preheat oven to 180 °C.
In a bowl, combine flour, baking soda and salt; set aside.
In another large bowl, beat sugar and butter till pale and creamy.
Add-in banana and egg, beat till fully incorporated.
Add-in flour mixture, mix-well to give soft dough.
By the help of two teaspoons, scoop-up a teaspoonful dough and drop onto the prepared baking tray.
Bake shortcakes for 15 minutes or till lightly browned.
Remove from oven and let cool on wire racks.
To prepare the peanut cream filling: mix-well all the filling ingredients till creamy and fully incorporated; sandwich in between two cooled shortcakes.
Yield 75 pieces peanut cream filled banana shortcakes.
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