Melt the butter and allow to cool without solidifying.
Beat the eggs, brown sugar and vanilla sugar into a fluffy mixture.
Mix the flour, desiccated coconut and baking powder together and fold it into the egg mixture.
Mash the bananas roughly and fold them into the mixture with the butter.
Grease the muffin moulds with a little extra butter and sprinkle them with some sugar.
Divide the mixture into the muffin moulds (fill them max. 2/3 full) and bake them in a preheated oven at 180°C for 25-30 minutes. Let the muffins cool on a wire rack and re-move them from the mould when you can.
Bring the cream and butter to the boil.
Pour it over the chocolate and stir well.
Let it cool.
Whisk to a creamy consistency.
Put it in a piping bag and pipe it onto the cakes.
Serve the muffins topped with chocolate ganache (piping bag).