These banana cup cakes are actually just banana bread dough, baked in muffin forms, topped with rich chocolate – coconut cream. They are nicely sweet, delicous and the combination of bananas and chocolate is just one of the bests, am I right?
Ingredients for the cream:
– 250g of vegan dark chocolate (Most of dark chocolates are vegan)
– 300ml of coconut milk from a can, room temperature
– 4 Tbsp of brown sugar
Ingredients for the dough:
( Use a 250ml mug for measurement )
– 1 1/3 mug of flour
– ½ a mug of sugar
– ½ a mug of oil
– ½ a mug of vegan yoghurt
– 3 ripe bananas
– 2 pinches of salt
– 1 teaspoon of cinnamon
– ½ teaspoon of nutmeg
– 1 package of baking powder
Let´s prepare the cream!
First prepare the cream and then the muffins, because the cream needs 2 hours in the fridge to thicken.
Chop the chocolate into little pieces and let it melt in a water bath. Add the coconut milk and brown sugar and mix it until well combined. Let it chill in the fridge for at least 2 hours. In the meanwhile bake the muffins, let them cool down and decorate with the chocolate cream. You can topp it with fruit, nuts, chocolate chips… I used raspberries, cacao nibs, almonds, coconut and pinch of turmeric.
Let´s bake the muffins!
Peel the bananas and mash them with a fork. Mix the mass with oil, sugar, yoghurt and cinnamon. Then add the rest of the ingredients and mix it well. Now, fill the muffin forms with the dough to 3/4. Bake them for 20 minutes at 180°C (356°F) in the oven.