Fragrant banana pastries pleased me with their taste, I adapted its square cast-iron shape to the original shape of the "brick". I'm glad you baked it. The cupcake has a place to be on the festive Easter table. You can take it with you on a picnic. The height of the cake is 4 cm. The side of the form is 18 cm.
Mix the dry ingredients separately from the wet ones. Add salt, soda to the flour (it is better to reduce it so that it feels a little) and baking powder.
Grind the chocolate (I have 50%) into coarse crumbs and add to the flour.
Now, to get a wet composition, beat eggs with fine sugar into the whipping container (it is better for sweet tooths to increase it to 100 g).
Grind the butter at room temperature. And also add a few drops of lemon oil for flavor.
Chop a couple of bananas or mash them with a fork, leave one or two for the top.
Beat with a mixer and pour into a dry composition.
Mix both compositions together.
This is the dough that turns out.
Cover the mold with oiled baking paper and transfer the dough into it. It is better to bake in the form of a "brick", but mine does not fit in size, in a portable electric oven, the oven is still waiting.
For the filling, cut 1-2 bananas lengthwise into strips or halves.
Press lightly into the dough.
It was baked open at first, but later had to be covered with parchment, since the heating system was too close to the pie. You focus on your oven.
It is baked for 40 minutes at a temperature of 200 *, in the process the middle was checked with a skewer, but it can be ready earlier. Sprinkle with powdered sugar, cut into portions.