Mash the banana pulp (preferably very ripe) into a puree, place it in a bowl, and add the all-purpose flour, baking powder, and ground cinnamon. Mix with a spatula just until the dry ingredients are incorporated, then add the chopped hazelnuts and dark chocolate chips and fold them into the batter.

COOKING METHOD 1: Place the pans in an air fryer and cook at 320°F (160°C) for 20 minutes, or until a toothpick inserted into the center of a cake comes out clean and dry.

COOKING METHOD 2: Place the pans directly on a baking sheet and bake in a preheated oven at 350°F (180°C) for 20 minutes, or until a toothpick inserted into the center of a cake comes out clean and dry.

Remove the mini banana breads and let them cool completely at room temperature before serving. They will keep in an airtight container for 2-3 days in a cool place or in the refrigerator.