Baked Banana Chocolate Fondant
A rich, dense chocolate fondant with a soft banana center and a lightly crisp top, baked in the oven for an elegant homemade dessert.
- Total
- 43 min
- Prep 10 · Cook 28 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Whisking
- Sweet
- Standard
- Oven
Instructions
-
Preheat the oven to 180°C (350°F).
~5 min
-
Melt 30 g butter and 60 g dark chocolate together in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.
~5 min
Gentle melting prevents scorching or seizing, keeping the chocolate smooth and glossy for a lump-free batter.
-
In a mixing bowl, mash 1 piece bananas with a fork until mostly smooth. Whisk in 1 piece eggs, 30 g brown sugar, 30 ml milk, and 0.5 tsp vanilla extract until combined.
~5 min
Whisking Whisk in a circular motion, scraping the bowl, until the mixture is uniform and slightly aerated. A common mistake is leaving lumps of mashed banana or unmixed egg.
-
Pour the melted chocolate mixture into the banana mixture and whisk until smooth. Fold in 30 g flour until just combined.
~3 min
Folding gently preserves air and avoids overdeveloping gluten, which would make the fondant tough instead of tender.
Folding Use a spatula to cut down, across, and up, rotating the bowl, until just combined. Stop as soon as flour streaks disappear; overmixing develops gluten and makes the fondant tough.
-
Pour the batter into a small oven-safe ramekin. Bake for 20 minutes, until the top is set and slightly crisp but the center is still soft.
~20 min
Baking just until the top sets leaves the center underdone, creating the signature molten, soft banana core.
Check the fondant at 18 minutes: the top should be set but the center should still jiggle slightly when you shake the ramekin gently.
-
Let the fondant rest in the ramekin for 5 minutes before serving.
~5 min
Resting allows carryover heat to finish setting the edges while the center stays soft and the fondant firms enough to unmold.