For chocolate banana muffins, preheat the stove to 180 degrees.
Grease a muffin tray with butter and dust with flour. If you don’t have such a baking tray, you can also use aluminum portion molds, be sure to line them with melted butter.
Remove the peel from the banana and cut it into thin slices.
Whip the butter until very fluffy. Then add half of the sugar and continue to beat heartily until it is almost completely dissolved. Add one egg yolk at a time and continue beating until the mixture is very pale.
Beat the egg whites until very creamy. Gradually sift in the remaining sugar, one tablespoon at a time, and continue beating until you have a snow-white, fine-pored mixture.
Sift flour and cornflour and fold into the dough alternately with the snow. As a last step, stir in banana slices and chocolate cubes. Pour the mixture into the molds provided.
Bake the muffins in a 180 °C oven on the second rack from the bottom for about thirty minutes.
For the glaze, sift the powdered sugar and cocoa powder and stir with the rum to make a glaze. Brush the cooled chocolate-banana muffins with it.
Preparation Tip:
If desired, garnish the chocolate banana muffins with dried bananas.
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