180 grams butter, very soft but not melted
⅔ cup caster sugar
⅓ cup mashed banana, about 1 medium
1 teaspoon vanilla extract
1 teaspoon ground ginger
⅔ cup plain flour
1 teaspoon baking powder
50 grams dark chocolate baking chips
softly whipped cream
grated dark chocolate
6 hole 150ml capacity Texas muffin tim or 6 individual ovenproof ramekins, greased and bases lined with a circle of baking paper
Preheat the oven to 180C.
Put the butter, sugar, eggs, banana and vanilla extract in a large bowl and whisk together until smooth.
Combine the flour and baking powder and fold into the batter along with the chocolate chips.
Divide evenly between the tins or ramekins and smooth the tops.
Bake for 15 - 18 minutes until risen, firm to the touch and pulling away from the sides of the tins.
Leave to cool for 5 minutes. If using muffin tins, place a baking tray over theta and invert both together. If using ramekins, invert each pudding onto a serving plate.
To serve: Top each pudding with a good dollop of cream, sliced banana and a sprinkling of chocolate. Serve immediately.