1. Preheat the oven to 350°F (180°C). Grease silicone shot molds lightly and set aside.

 

2. Add the butter, sugar, and vanilla extract to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Mix the flour with baking powder, and salt – add to the bowl and mix in. Add the chocolate chips and fold in. Divide the dough into 8 equal pieces and press into the silicone mold – works best if you press in the dough in smaller portions, layer by layer until the mold is full. Make sure there are no air bubbles in the dough. Bake for about 22-25 minutes. Take out of the oven and let cool down on a wire rack for at least 1 hour before removing from the molds.

 

3. Melt the chocolate over a pot with simmering water (or in the microwave) and brush the insides and edges of the cookie cups, let some of the chocolate drip down the sides if you like – safe some for decorations. Let cool for about 30 minutes. You can do this some time in advance and finish the cookies cups right before serving.

 

4. Add the cold heavy cream and confectioners’ sugar to a bowl and whip until stiff peaks form. Peel the banana and cut into slices. Melt the chocolate again if hardened. To finish the cookie cups place one scoop of ice cream in each cookie shot, top with some banana slices and whipped cream and drizzle with melted chocolate. Serve immediately.