Mini Chocolate Cakes With Caramelized Bananas

• 5 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter
• 4 large eggs
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• Baking cocoa
• 2 tablespoons unsalted butter
• 2 medium bananas, cut into 1-inch slices
• 2 tablespoons sugar
• 1 cup white wine or unsweetened apple juice
• 1/2 cup sugar
• 2 ounces bittersweet chocolate, chopped

1. Preheat oven to 400u0b0. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture.
2. Spoon batter into eight buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a
3. . Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates.
4. For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes.
5. For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.

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Taken from www.tasteofhome.com/recipes/mini-chocolate-cakes-with-caramelized-bananas/ (may not work)