Line the muffin tin holes with paper cases.
Tip the yoghurt into a bowl, rinse out and dry the yoghurt pot, use as a measuring cup. Peel the bananas, break into pieces, add to the yoghurt, mash with a fork.
Cut open the vanilla pod, scrape out the seeds. Using the whisk on a hand mixer, mix with the oil and all the other ingredients up to and including the eggs for approx. 5 mins. until the mixture becomes lighter in colour.
Mix the flour, baking powder and coconut flakes, mix into the batter.
Roughly chop the chocolate and almonds, mix 3/4 into the cake batter. Spoon the batter into the prepared tin, top with the remainder of the chocolate and almonds.
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Remove the cakes from the tin, leave to cool on a rack.
Using the whisk on a hand mixer, beat the cream and chocolate powder until stiff. Spread the cream on top of the cakes. Sprinkle with hundreds & thousands and sugar decorations.