In a small bowl, mix the spelled flour with cocoa powder, baking soda and salt using a whisk.
Preheat the oven to 175 ° C top and bottom heat. Line a baking sheet with parchment paper.
Beat soft butter in flakes with room temperature eggs in a second bowl for at least 5 minutes with a hand mixer. The mass should be fluffy and whitish in color.
Peel the bananas and mash them with a fork. Immediately stir into the butter and egg mixture together with the yogurt and maple syrup. Otherwise the bananas will turn brown and unsightly very quickly! Using a whisk, fold in the flour mixture quickly and carefully. Put the batter on the baking sheet and smooth the surface.
Place the tray on the lower rail of the oven and bake for about 10-15 minutes. Do a chopstick test!
In the meantime, melt the chocolate in a double boiler. To do this, put a saucepan with a little water on the stove and place a suitable metal bowl on top. The metal bowl must completely close the pot and must not come into contact with the water in the pot. In the upper bowl, put the chocolate, broken into small pieces, and let it melt over high heat and stir frequently.
After the baking time, place the baking sheet on a wire rack and immediately decorate with the melted chocolate. For this I took a spoon, dipped it into the chocolate and spread the liquid mass over the entire surface of the cake in short movements.
Then use a sharp knife to divide the baked goods into 64 pieces. I always cut the long side in half first, then half again in half, and so on. I then do the same on the broad side of the sheet. This is how I get nice, even pieces.
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