Ingredients and toolsButter60 grams, 60 grams of granulated sugar,Egg1 piece,Low-gluten flour120 grams, baking powder 1/2 teaspoon (3 grams), baking soda 1/4 teaspoon (1 gram),Banana1 piece (about 180 grams with skin),Milk40 grams, blackChocolate70 grams,Whipped cream50 grams, baking chocolate chips 20 gramsStep/Method Place the butter at room temperature and add the granulated sugar. Use an electric mixer to beat the butter until it becomes a pale yellow color and the sugar is dissolved.Beat the egg into a liquid, and add it in three parts to the beaten butter mixture, mixing well each time until fully incorporated.

Mix the low-gluten flour, baking powder, and baking soda together, then sift them into the butter-egg batter.

Remove the banana skin with a small spoon and mash the banana into a paste. Add this to the butter-egg-flour mixture and stir evenly.

Add milk to the mixed batter until it becomes thick but still flows slowly; when you lift some of the batter, part of it should stick to the spatula without falling off.

Transfer the prepared batter into a piping bag for use.

Place the whipped cream in a pot and heat it over medium heat. Add the black chocolate until melted, then stir evenly and transfer this mixture into a piping bag for later use.

Take a

EggMuffinpaper cup, fill 1/3 with the banana batter, then pipe the black chocolate sauce on top. Cover with more banana batter to reach about 70% of the cup's capacity.Sprinkle baking chocolate chips evenly over the surface of the batter before baking.

Preheat the oven to 180 degrees Celsius and bake for 12 minutes.Oven.Evenly sprinkle baking chocolate chips on the surface of the batter.

Preheat the oven to 180 degrees and bake for 12 minutes.