Flourless Chocolate Banana Cake
Indulge in the decadence of a Flourless Chocolate Banana Cake that’s as rich and fudgy as it is wholesome. This gluten-free dessert combines the natural sweetness of ripe bananas with the deep, velvety flavor of cocoa powder and dark chocolate for an irresistible treat. Almond flour adds a subtle nutty undertone, while a hint of vanilla enhances the overall flavor profile. Perfectly moist and incredibly simple to prepare, this cake comes together in just 15 minutes of prep time using a single mixing bowl. Optional add-ins like chopped nuts or chocolate chips provide customizable texture and flair. Whether served plain, dusted with powdered sugar, or paired with fresh fruit and whipped cream, this cake is the ultimate guilt-free indulgence for chocolate lovers. Bake it for a crowd-pleasing dessert or an everyday treat you can savor with your morning coffee.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 3 large Eggs
- 0.5 cup Cocoa powder
- 0.25 cup Almond flour
- 4 oz Dark chocolate
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 0.5 tsp Baking powder
- 0.25 cup Optional: chopped nuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 20-second increments, stirring in between, until melted and smooth. Set aside to cool slightly.
In a large mixing bowl, mash the ripe bananas until smooth and lump-free. You can use a fork or a hand mixer for this.
Add the eggs and vanilla extract to the mashed bananas. Whisk until fully combined and frothy.
Sift in the cocoa powder, almond flour, baking powder, and salt. Stir until the mixture is smooth and fully incorporated.
Gently fold the melted chocolate and butter mixture into the batter until well combined.
If using optional add-ins like chopped nuts or chocolate chips, fold them in now.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve! This cake can be enjoyed as is or topped with fresh fruits, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
