Ingredients (12 muffins):
2 very ripe bananas
1 sachet vanilla sugar
1 teaspoon baking powder
0.5 teaspoon of sodium bicarbonate
pinch of salt
80g dark chocolate, chopped into pieces
100g dark chocolate, finely chopped
130ml full or half cream
Melt the butter. Mix the bananas, milk and butter with a mixer or blender until a smooth mixture is obtained. Add the egg and continue to mix. Add sugar, vanilla sugar, flour, baking powder, sodium bicarbonate and salt and continue to mix. When the mixture is even, chop the chocolate into pieces and fold it into the mixture.
Preheat the oven to 180 degrees. Line the muffin moulds with paper moulds and distribute the dough evenly. Bake in the oven for 30-35 minutes.
Take out and leave to cool for about 5 minutes.
Make holes in the middle of the still warm muffins with the back, round end of a spatula. Allow the muffins to cool further.
For the filling, chop the chocolate finely. Then heat the cream in a pan and pour over the chocolate. Allow to sit for 2-3 minutes, then mix to an even ganache. Carefully pour the liquid ganache into the holes in the middle of the muffins. Refrigerate for at least 1-2 hours until the ganache has set – and enjoy!