Shift together the ◎ marked ingredients. Melt the butter in the microwave. Peel the banana and mash with the back of a folk. Chop the chocolate and banana into small pieces.
In a bowl, beat the egg brought to room temperature and add the sugar. Beat until whitish and thick.
Add melted butter, heavy cream and rum, then roughly combine. Using a rubber spatula, fold in the flour mixture.
Add the banana, chocolate and walnuts all at once and combine. Using a spoon, drop the batter into the muffin tins and bake in a preheated oven at 170℃ for 35~40 minutes.
If you are using a loaf pan or poundcake mold, line the pan with parchment paper and bake at 170℃ for about 40 minutes.
Story Behind this Recipe
I wanted to eat moist baked goods just like the ones at cafes. I tried different recipes almost everyday and finally settled on this perfect recipe. These make great gifts.
It's foolproof and easy since I beat the egg and not the butter! Almond flour and heavy cream makes them so moist. They're just like muffins at cafes. Add rum for a more adult-oriented flavor. Chop the chocolate and walnuts roughly so that you can enjoy the texture.