Banana muffins with coconut and chocolate sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Mix flour, baking powder, 150 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and 50 g grated coconut in a bowl. Peel bananas, cut one banana into pieces and puree in the coconut milk. Gradually mix in butter and eggs. Dice the second banana. Slowly stir the coconut-banana mixture into the flour mixture with a wooden spoon, just long enough so that all ingredients are just combined. Briefly fold in the diced banana

2. 2

   Grease the troughs of a muffin tray (12 troughs) and dust with flour. Fill the dough evenly into the troughs. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven, leave to rest in the pan for approx. 5 minutes, then remove from the tins and allow to cool on a cake rack

3. 3

   For the chocolate sauce, boil 125 ml water, 100 g sugar and 1 pinch of salt in a saucepan. Stir in the cocoa with a whisk, simmer for about 3 minutes, stirring constantly. Remove from the heat, pour into a bowl and let it cool down. Whip the cream until stiff, pour in 2 packets of vanilla sugar. Fold in 2 tbsp. grated coconut. Pour cream into a piping bag with a large perforated spout. Spray large tuffs onto the muffins. Stir the warm chocolate sauce once more. Drizzle cream with the chocolate sauce. Keep cold until serving

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
430 kcal

CARBS
43 g

FATS
26 g

PROTEINS
6 g