This Banana Chocolate Flourless Cake is an indulgent yet surprisingly wholesome treat that’s as rich and fudgy as your favorite brownie—but made with no flour at all! 🍌🍫
Hey there, friend! I’m so excited to share this chocolatey gem with you today. If you’re craving something sweet, dense, and deeply satisfying—without the gluten, refined sugar, or flour—this one’s for you. It’s been my secret weeknight savior, especially when the bananas are browning and the chocolate cravings are hitting hard.
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What Is Banana Chocolate Flourless Cake?
This cake is everything a good dessert should be: chocolaty, moist, and naturally sweet. It’s perfect as a midweek treat, post-dinner delight, or a healthier option for birthday or potluck desserts.
Why You’ll Love It
- Naturally sweetened with ripe bananas and maple syrup or honey.
- Gluten-free and grain-free.
- Only 8 core ingredients—most you probably already have.
- Rich, fudgy texture that feels like a brownie and cake had a baby!
What It Tastes Like
Imagine the gooey heart of a chocolate lava cake meets banana bread. It’s rich but not too dense, sweet without being cloying, and deeply chocolaty with that subtle banana warmth that makes your kitchen smell like magic.
Health/Nutritional Perks
- No refined sugar or flour
- Gluten-free
- Bananas add potassium, fiber, and natural sweetness
Ingredients You’ll Need:
- 🍌 2 ripe bananas, mashed
- 🥚 2 large eggs
- 🍯 ¼ cup maple syrup or honey
- 🌿 1 tsp vanilla extract
- 🍫 ½ cup unsweetened cocoa powder
- 🧈 2 tbsp melted coconut oil or butter
- 🧂 ¼ tsp salt
- 🥄 ½ tsp baking soda
- 🍫 Optional: ¼ cup dark chocolate chips
Tools You’ll Need:
- Mixing bowl
- Whisk or hand mixer
- 8-inch cake pan (or loaf pan)
- Parchment paper
Optional Additions/Substitutions:
- Use almond butter for a nuttier flavor.
- Add chopped walnuts or pecans for crunch.
- Sprinkle flaky salt on top for a fancy finish.
How to Make Banana Chocolate Flourless Cake
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper.
- In a mixing bowl, mash the bananas until smooth.
- Add the eggs, maple syrup (or honey), and vanilla. Whisk until well combined.
- Sift in the cocoa powder, baking soda, and salt. Stir until incorporated.
- Fold in the melted coconut oil or butter.
- Optional: Mix in the chocolate chips.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20–25 minutes until a toothpick comes out mostly clean (a few moist crumbs are okay).
- Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Slice, serve, and swoon.
What to Serve with Banana Chocolate Flourless Cake
- A dollop of Greek yogurt or coconut whipped cream
- Fresh raspberries or strawberries
- A hot cup of dark roast coffee or a chilled glass of almond milk
Tips for Making It Perfect
- Use super-ripe bananas—the spottier, the sweeter.
- Don’t overbake! Slightly underdone is perfect for that gooey center.
- Use parchment paper for easy removal.
- Want it more cake-like? Add an extra egg or reduce cocoa slightly.
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- To reheat: Microwave for 15–20 seconds for that melty center again.
General Info
This cake is perfect all year round, but especially in the cooler months when you’re craving something warm, chocolaty, and comforting. It’s a favorite in my house when we need a quick dessert that still feels special.
Frequently Asked Questions
Can I make it vegan?
Yes! Replace the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
Is it sweet enough without added sugar?
If your bananas are very ripe, you might skip the maple/honey entirely or reduce it by half.
Can I double the recipe?
Absolutely. Use a 9×9 square pan and bake for a few minutes longer.
What’s the texture like?
Fudgy and brownie-like, but a bit softer and more moist from the bananas.
Conclusion
If you’re looking for a dessert that feels decadent but won’t weigh you down, this Banana Chocolate Flourless Cake is your new best friend. It’s forgiving, flexible, and just plain fabulous.
You might also love these banana-friendly recipes:
Interactive Elements
Tried it? I’d love to hear what you think!
Leave a comment below or share a photo of your creation on Pinterest—tag me @poulefrecipe! 🍰✨
Nutritional Information (Per Serving)
| Calories | Protein | Carbs | Sugar | Fat | Sat Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 180 | 4g | 20g | 12g | 10g | 4g | 3g | 110mg |
Fudgy Banana Chocolate Flourless Cake (No Guilt, Just Joy!)
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Banana Chocolate Flourless Cake is a rich, fudgy, naturally sweetened dessert that’s gluten-free and guilt-free. It’s the perfect easy treat for chocolate lovers using simple, wholesome ingredients.
Ingredients
2 ripe bananas, mashed
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
½ cup unsweetened cocoa powder
2 tbsp melted coconut oil or butter
¼ tsp salt
½ tsp baking soda
Optional: ¼ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch pan with parchment paper.
2. Mash bananas in a mixing bowl until smooth.
3. Add eggs, maple syrup or honey, and vanilla extract. Whisk until well combined.
4. Sift in cocoa powder, baking soda, and salt. Stir until incorporated.
5. Fold in melted coconut oil or butter until smooth.
6. If using, stir in chocolate chips.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 20–25 minutes, until a toothpick comes out with moist crumbs.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice and serve warm or chilled.
Notes
Use very ripe bananas for the best sweetness and texture.
Do not overbake to maintain the cake’s fudgy texture.
You can substitute coconut oil with melted butter if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
