Summary

Ingredients

For the dough:

• 2 egg (s)
• 130 g suar
• 1 packet vanilla sugar
• 170 g flour
• 2 teaspoons, leveled baking powder
• 60 g chocolate (chocolate droplets)
• 140 ml whipped cream
• 80 g butter, very soft
• 1 large banana (s), ripe, approx. 50 g
• some lemon juice

For the topping:

• 250 ml juice (banana)
• 30 g corn starch, or 1/2 packet vanilla puddin powder
• 2 tablespoon sugar
• 120 g butter
• 225 g double cream cheese or mascarpone
• 1 tablespoon powdered sugar

For decoration:

• Banana (s), slices, toasted
• Chocolate sprinkles

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Instructions

1. Preheat the oven to 175 ° C top and bottom heat and line a muffin tin with 12 paper cases.
2. Dough:
3. Beat the whipped cream loosely with the mixer, add the eggs, sugar and vanilla sugar and stir again until frothy. Mix flour with baking powder and chocolate drops.
4. Cut the banana into pieces and puree with the lemon juice and soft butter with the hand blender. Fold in the cream-egg mixture and the flour mixture and stir again briefly. The dough should now be soft, fluffy and fluffy.
5. Fill the molds with a tablespoon and bake for 30 minutes.
6. If the surface is very light brown, it should be good (stick test). Take out of the oven, let stand briefly, then remove from the mold and let cool down completely.
7. Topping:
8. Mix 50 ml of banana juice with the starch or pudding powder and 2 tablespoons of sugar until smooth. Bring the remaining juice to the boil and stir in the starch, bring to the boil, then remove from the heat, pour into a bowl and let cool to room temperature while stirring occasionally.
9. The butter should also be at room temperature. Beat the cooled pudding with the mixer and stir in the softened butter and mix well. Briefly stir in powdered sugar and double cream cheese or mascarpone.
10. If necessary, let the topping cool down briefly, then apply to the dough.
11. Decorate with toasted banana slices and chocolate sprinkles.