– 2 ripe bananas (mashed) – 100g dark chocolate (chopped) – 1/2 cup unsalted butter – 2 eggs – 1/4 cup brown sugar – 1/4 cup all-purpose flour – 1/2 tsp vanilla extract – Pinch of salt – Butter and cocoa powder for greasing
Preheat oven to 200°C (390°F). Grease ramekins with butter and dust with cocoa powder. Set aside while you prepare the batter.
Melt chocolate and butter together over a double boiler or microwave until smooth. Let cool slightly before adding mashed bananas and vanilla extract.
In a bowl, whisk eggs, sugar, and salt until light and frothy. Fold in the banana-chocolate mix gently until evenly combined.
Sift in the flour and mix just until no lumps remain. Pour batter into the prepared ramekins, filling them about ¾ full.
Bake for 10–12 minutes until edges are firm but center is jiggly. Let rest 1 minute, then invert onto plates. Serve warm with ice cream or cream. 4o