Preheat the oven to 180℃. Bring the eggs to room temperature. Break up the chocolate. Soften the butter.
Cream the butter, add the sugar, and mix. Divide the egg into 3-4 portions and add one portion at a time, mixing well with each addition.
Put the chocolate in a heatproof container, wrap with plastic wrap, and melt in the microwave. Mash the banana with a fork.
Add the melted chocolate and mashed banana to Step 2 and mix well.
Combine and sift the ★ dry ingredients and add to Step 4. Use a rubber spatula to fold the ingredients into the batter.
Pour the batter into the muffin cups and bake at 170℃ for 25-30 minutes. *I baked these on the bottom rack. Adjust according to your oven.
Once baked, remove from the cups and let cool on a rack. *They're good when freshly baked, but if you let them cool, they will be moist and delicious.
Dust with powdered sugar to taste and enjoy.
You can also bake this recipe by using 4 large muffin cups or 2 medium pound cake pans. The main image shows 2 large muffins and 1 pound cake.
Regarding Step 6: Fill the muffin cups to about 70%. It would be easy if you use a large spoon to fill the cups.
Regarding Step 6: When you put the baking sheet into the oven, the temperature will fall, so preheat to 180℃, then reduce to 170℃ after putting the baking sheet in the oven.
Regarding Step 7: Insert a skewer into the muffins. If it comes out clean, they're ready.
It's just a tad sweet, so please add more sugar if you'd like a sweeter muffin.
Story Behind this Recipe
I love banana muffins, so I came up with a variation on it. I recommend using unsalted butter, but you can also use salted butter.
Please adjust the baking time according to your oven. Don't heat the chocolate for too long in the microwave or it will separate (you can also use a double boiler). If the chocolate solidifies in Step 4, use a double boiler to melt it.