Summary

Ingredients

• 2 banana (s)
• 100 g suar
• 80 ml oil, (e.g. rapeseed oil)
• 60 g cocoa powder, instant
• 60 g almond (s), rated, or hazelnuts
• 80 g flour
• 2 teaspoons, leveled baking powder
• 200 g crème fraîche
• 0.5 ½ cup whipped cream
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• 3 tablespoon chocolate flakes or chocolate flakes

Print Recipe Pin Recipe

Instructions

1. Line a muffin pan (size 12) with paper liners.
2. Puree 1 banana in a mixing bowl (mash well with a blender or a fork). Then add sugar and oil and beat until frothy with a hand mixer. Stir in cocoa powder. Then mix the almonds, flour and baking powder and stir in. Finally add the crème fraîche and mix everything into a smooth mixture.
3. Pour the batter into the muffin tin (each mold half filled) and bake in the oven at 180 ° C for about 20-30 minutes. Let cool down.
4. Lightly scoop out muffins with a teaspoon (they should remain stable), crumble the hollowed out batter in a bowl and set aside.
5. Cut 1 banana into small pieces and divide 2/3 of them into all the muffins.
6. Beat the whipped cream with the vanilla sugar and cream stiffener until stiff. Fold in the rest of the banana (1/3), as well as the chocolate flakes.
7. Now add the chocolate and banana cream to the muffins and pile them up lightly. Then sprinkle the hollowed out dough flakes on top.