Thank you so much for stopping by my kitchen today! I’m beyond excited to share this flourless double chocolate banana cake with you. This cake is everything I adore in a dessert: deeply chocolaty, naturally sweet, and made with ingredients you can feel good about. Almond flour and ripe bananas give it the perfect fudgy texture, while melty chocolate chips make every bite decadent.
If you’re looking for a way to use up those spotty bananas sitting on your counter, this is it! And if you love recipes like this, don’t forget to subscribe to my email list so you never miss a new treat.
Overview of Recipe Content
This flourless chocolate banana cake is the ultimate cozy dessert. Think of it as the lovechild of banana bread and brownies—a dense, rich, and chocolaty cake that’s naturally gluten-free and grain-free.
Why you’ll love it:
- Only wholesome ingredients
- Naturally sweetened with bananas
- Perfect balance of rich cocoa and melty chocolate chips
- No flour, no fuss—just fudgy bliss
Taste & texture:
Rich, moist, and deeply chocolatey with gooey melted chocolate pockets. The bananas add natural sweetness and keep it moist without any butter or oil.
Health perks:
- Gluten-free thanks to almond flour
- Lower sugar if you use dark chocolate
- Packed with potassium from bananas
Ingredients you’ll need:
- 2 cups (200 g) almond flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp (5 g) baking powder
- ¼ tsp (1.5 g) salt
- 3 large overripe bananas, mashed
- 2 large eggs
- ⅓ cup (80 ml) maple syrup (or honey)
- 1 tsp (5 ml) vanilla extract
- 1 cup (170 g) dark chocolate chips
Tools you’ll need:
- Mixing bowls
- Whisk & spatula
- 9-inch square baking pan
- Parchment paper
Substitutions & additions:
- Swap almond flour for hazelnut flour for a nutty twist.
- Add walnuts or pecans for crunch.
- Use peanut butter chips for a fun variation.
How to Make Flourless Double Chocolate Banana Cake
- Prep your pan. Line a 9-inch baking dish with parchment and preheat oven to 350°F (175°C).
- Mix the dry ingredients. In one bowl, whisk almond flour, cocoa powder, baking powder, and salt.
- Mash the bananas. In another bowl, mash bananas until smooth, then whisk in eggs, maple syrup, and vanilla.
- Combine. Gently fold wet ingredients into dry until just combined.
- Add chocolate chips. Stir in ¾ cup chocolate chips, saving some for sprinkling on top.
- Bake. Pour batter into pan, smooth top, and sprinkle remaining chips. Bake 30–35 minutes until set but fudgy.
- Cool & enjoy. Let cool before slicing into rich squares of heaven.
What to Serve with Flourless Double Chocolate Banana Cake
- A dollop of whipped cream or Greek yogurt.
- A scoop of vanilla ice cream (because chocolate + vanilla = magic!).
- Fresh raspberries for a tangy contrast.
- Pair with a latte or a glass of cold almond milk.
Tips for Making It Perfect
- Use super ripe bananas—the spottier, the better.
- Don’t overbake—this cake should stay fudgy.
- Let it cool before slicing to avoid crumbly pieces.
- For extra decadence, drizzle melted chocolate on top.
Storage Instructions
- Room temperature: 2–3 days in an airtight container.
- Fridge: Up to 1 week.
- Freezer: Slice, wrap individually, and freeze for up to 3 months. Just thaw at room temp or microwave.
General Information
This cake is inspired by the tradition of making the most out of overripe bananas. Instead of banana bread, we’re giving them the ultimate glow-up with rich cocoa and almond flour. Perfect for holidays, potlucks, or when your chocolate craving calls.
Frequently Asked Questions
1. Can I make this cake vegan?
Yes—swap eggs with flax eggs and use dairy-free chocolate.
2. What type of cocoa powder should I use?
Unsweetened natural cocoa works best, but Dutch-process will give a deeper flavor.
3. Can I make muffins instead of a cake?
Absolutely! Just bake 18–20 minutes in a muffin tin.
4. How do I make it less sweet?
Use 85% dark chocolate and reduce maple syrup to ¼ cup.
5. Is this cake keto-friendly?
Yes, if you swap maple syrup for a sugar-free sweetener.
Conclusion
This flourless double chocolate banana cake is the dessert you’ll turn to again and again. Moist, fudgy, naturally sweet, and perfect for chocolate lovers—it’s proof that bananas were meant for more than just bread!
If you enjoyed this, you might also love these recipes from my blog:
Interactive Elements
I’d love to see your creations! If you bake this cake, leave a comment below with your review and share a photo on Pinterest Poulef Recipes or tag me on Instagram.
Nutritional Information (per slice, based on 12 servings)
| Calories | Carbs | Protein | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 240 | 27 g | 7 g | 12 g | 4 g | 15 g |
Irresistibly Fudgy Flourless Double Chocolate Banana Cake (Gluten-Free Delight!)
- Total Time: 45 minutes
- Yield: 12 slices 1x
Description
This fudgy Flourless Double Chocolate Banana Cake is naturally gluten-free and made with almond flour, cocoa powder, and ripe bananas for a decadent yet wholesome dessert.
Ingredients
2 cups almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
3 ripe bananas, mashed
2 large eggs
⅓ cup maple syrup
1 tsp vanilla extract
1 cup dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line a 9-inch baking pan with parchment.
2. Whisk almond flour, cocoa, baking powder, and salt.
3. Mash bananas and mix with eggs, maple syrup, and vanilla.
4. Combine wet and dry ingredients.
5. Fold in chocolate chips.
6. Pour into pan, top with extra chips, and bake 30–35 min.
7. Cool before slicing.
Notes
Use very ripe bananas for best sweetness.
Do not overbake for fudgy texture.
Can be frozen in slices for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg
