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A rich, dense chocolate fondant with a soft banana center and a lightly crisp top, baked in the oven for an elegant homemade dessert.
Made August 24, 2026
Prep
10m
Cook
28m
Serves
Difficulty
easy
Allergens: dairy, egg, gluten
Use oven mitts when handling the hot ramekin.
Ensure the egg is fully incorporated and the fondant reaches an internal temperature of at least 71°C (160°F) before eating.
Wash hands, utensils, and surfaces that touch raw eggs before they contact other foods.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 banana
60 g dark chocolate
30 g butter
1 egg
30 g brown sugar
30 g flour
30 ml milk
1/2 tsp vanilla extract
Chef's tip: Check the fondant at 18 minutes: the top should be set but the center should still jiggle slightly when you shake the ramekin gently.
Preheat the oven to 180°C (350°F).
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.
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.
Pour the melted chocolate mixture into the banana mixture and whisk until smooth. Fold in 30 g flour until just combined.
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.
Let the fondant rest in the ramekin for 5 minutes before serving.