📋 Instructions

1. 1Heat the oven — Heat the oven to 200 C (400 F) with a rack in the middle. Line a baking sheet with parchment. (A hot, dry oven sets the bread crust before the topping soaks in.)
2. 2Toast the bread — Arrange the 6 bread slices on the sheet and bake 5 minutes. Pull them when the edges are pale gold and the surface feels dry to the touch. (Dry surface means the spread will cling.)
3. 3Mash the bananas — Mash 330 g peeled banana with a fork until no lumps larger than a pea remain. (Even lumps tear the spread when you pipe the ghost.)
4. 4Cook the base — Melt 30 g butter in a saucepan over medium heat, add the banana and 1 g salt, and cook 3 minutes, stirring. The mixture is ready when it bubbles at the edges and pulls away from the pan. (Cooking off water now prevents a soggy toast later.)
5. 5Melt the dark chocolate — Take the pan off the heat and stir in 120 g chopped dark chocolate until fully melted and glossy. (Residual heat is enough; direct heat scorches the chocolate.)
6. 6Spread and bake — Spread 2 tablespoons of the banana-chocolate mix on each slice, leaving a 1 cm border. Bake 8 minutes at 200 C (400 F) until the topping bubbles at the edges and reads 70 C (158 F) on a thermometer. (Bubbling edges signal the set point.)
7. 7Melt the white chocolate — Melt 80 g white chocolate with 6 g coconut oil in 20-second microwave bursts, stirring between each. Stop when smooth and fluid, at 30 to 32 C (86 to 90 F). (Overheating turns it grainy and unpipeable.)
8. 8Pipe the ghosts — Spoon the white chocolate into a zip bag, cut a 3 mm corner, and pipe a ghost shape on each toast. Add 2 mini chips for eyes while the chocolate is wet. (Wet chocolate bonds the eyes; set chocolate sheds them.)
9. 9Chill and serve — Refrigerate the sheet 5 minutes until the ghosts are matte and firm to a light touch. Serve within 30 minutes. (The banana base softens after that window.)