Preheat the oven to 200°C.
Mix the mashed banana and chocolate drops in a bowl.
Fold one filo sheet in half and cut into two rectangles.
Fold each rectangle in half and cut to create four squares.
Repeat the cutting process with the second filo sheet to make eight squares total.
Grease two muffin tray holes and line each with a pastry square, corners pointing up.
Layer the remaining pastry squares into the holes, brushing layers with oil.
Distribute the banana mixture evenly between the two pastry-lined holes.
Twist the pastry corners to seal and bake for 12 to 15 minutes until golden.