Banana and chocolate cakes:
2 very ripe bananas,
180 gr flour,
70 gr fine coconut,
50 ml vegetable oil (I used grape seed oil)
4 tbsp sour cream or buttermilk,
100 gr brown sugar,
pinch of salt,
1 tsp baking powder,
2 tbsp banana liqueur (orange liqueur or use a few drops of banana essence),
2 tbsp unsweetened cocoa powder.
Preheat oven to 200C
Combine flour, salt, baking powder and coconut.
Mash bananas with a potato masher, add sour cream and liqueur, stir well and set aside.
Beat eggs with sugar until fluffy, add oil and beat again. Add egg mixture to bananas, stir until combined, then add flour and stir.
Put 1/3 of the dough in a different bowl, add cocoa powder, stir.
Spoon the mixture into medium greased muffin pans leaving space for chocolate mixture. Spoon the chocolate mixture in the centre of each muffin. Bake for 20-25 minutes.
Creamy banana frosting
80 gr cream cheese at room temperature,
150 ml cream,
3 tbsp brown sugar,
3 tbsp instant banana pudding,
2 tbsp banana liqueur,
few drops of yellow food colouring (optional).
Beat cream cheese with sugar until fluffy, add cream and pudding, beat until soft peaks, then add liqueur and food coloring.
Use frosting to decorate completely cooled cakes.