Preheat oven to 350 degrees. Grease pan muffin pan with cooking spray; set aside
In a small bowl, mix together mashed bananas, sour cream with a potato masher. Then mix in eggs, almond and vanilla extract until smooth; set aside
In a stand mixer or by hand blend together all the dry ingredients- cake flour, sugar, baking powder, baking soda and salt
Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides. Then add the coconut flakes
In a separate bowl fold in the chocolate paste with about ½ of the cake batter. Mix well until fully incorporated,
Scoop about 2 tablespoon of banana batter and chocolate batter into each muffin- about 4 tablespoon altogether.
Bake for about 15-18 minutes. Remove and cool