Mini Gugl with banana and chocolate

Ingredients for 1 servings:

• 50 g margarine
• 50 g powdered sugar
• 1 egg(s), size L
• 50 g wheat flour
• 30 g almonds, peeled and ground
• 1 pinch(s) of baking powder
• 50 g banana(s), ripe
• 1 tbsp milk
• 2 tbsp dark chocolate sprinkles
• n. B. Dark chocolate coating for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

makes 18 pieces

All ingredients should be at room temperature. Therefore, remove the margarine, egg, and milk from the refrigerator about 1 hour before baking. You will need one mini gugl silicone mold for 18 guglhupfs. Either spray the molds with baking spray or brush them with liquid margarine. Preheat oven to 210°C (top/bottom heat). Place the prepared silicone mold on a baking sheet. In a bowl, mix the margarine and powdered sugar until creamy. Stir in the egg well. Mix the flour with the almonds and baking powder and stir briefly. Mash the banana with a fork and mix in together with the milk and chocolate sprinkles. Transfer the batter to a piping bag or a freezer bag. Cut off just a small tip (about 0.5 cm) and pipe the batter up to the edges of the mini molds (there will be only a very small amount left in the bag). Place the mold with the tray on the lowest rack in the oven and bake for 15 minutes. After baking, place the silicone mold on a wire rack and let it cool for 10-15 minutes. Meanwhile, melt the chocolate coating in a water bath. Turn the silicone mold out onto a wire rack and gently pull the mold back and forth. This is the best way to release the Bundt cakes. Allow the Bundt cakes to cool completely. Pour the melted chocolate coating into a shallow, slender cup and dip the tops of the Bundt cakes into it. Return to the wire rack to dry.