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Cut the bananas and dates into pieces, sprinkle the lemon juice over it and mix until smooth.
Fold in the flour, egg yolk and baking salt.
Beat the egg whites and also mix into the batter.
Leave to rest for an hour and then spray in madeleine molds.
Bake at 160 degrees for 20 minutes and let cool on a rack.
Melt the chocolate in a bain-marie, dip a part of the madeleines in it and let it set.