This Chocolate Flourless Banana Cake recipe combines the rich, indulgent flavors of chocolate with the natural sweetness and moist texture of bananas. Add some crunchy walnut pieces and you have a delightful and satisfying dessert.
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This delicious cake contains no wheat flour making it an ideal option for those on a gluten-free diet.
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Ingredients
- Dutch-processed cocoa powder: sift the cocoa powder as it has a tendency to form lumps
- Granulated sugar and salt
- Pure vanilla extract
- Bittersweet chocolate: use either chocolate chips or bittersweet chocolate chopped into small pieces
- Unsalted butter
- Eggs: bring eggs to room temperature before starting this recipe. Room temperature eggs will incorporate more easily into the cake batter.
- Ripe bananas: one to mash and add to cake batter; one to slice and layer in cake batter
- Walnut pieces (optional): toast and chop the walnuts before starting this chocolate flourless banana cake. To toast, place the walnut pieces in a sauté pan. Heat over the stovetop on medium heat. Stir constantly until the walnuts begin to brown. Remove from heat immediately and transfer to a dish to cool.
See recipe card for quantities.
Instructions
Preheat oven to 350℉. Prepare an 8-inch round cake pan by coating with baking spray and lining the bottom with parchment paper.
Place chocolate and butter in a heat-resistant bowl. Microwave on 50% power for 30 seconds and stir briefly. Continue to heat at 30 second intervals, stirring between each heating, until butter and chocolate are melted.
Add sugar, salt and vanilla to the bowl with the melted chocolate. Whisk until well blended.
Mash one banana until no lumps remain. Add the eggs and mashed banana to the mixing bowl. Whisk until well blended.
Add the cocoa powder to the mixing bowl. Whisk until well blended.
Optional: stir in toasted and chopped walnut pieces.
Pour half of the cake batter into the prepared baking pan. Slice one banana into ¼" slices. Place a layer of the banana slices over the top of the batter.
Pour the remaining cake batter into the pan over the top of the banana slices. Smooth gently with an offset spatula. Bake for 30 minutes in pre-heated oven.
The cake is finished when the internal temperature of the cake is 200℉ (use an instant read thermometer inserted into the center of the cake to check for doneness). Place the cake on a wire rack for 10 minutes.
After 10 minutes, run an offset spatula around the inside of the cake pan and flip over onto a wire rack. Let the cake cool completely and transfer to a serving platter.
Serving suggestions
This cake is rich and delicious on its own. Consider the following if you wish to dress it up a little:
- Ice cream - add a heaping scoop of vanilla or banana ice cream over the top of the cake before serving.
- Powdered sugar - use a sieve to sprinkle a bit of powdered sugar over the top of the cake.
Equipment
This Chocolate Flourless Banana Cake recipe is easily mixed together without the need for a hand- or stand-mixer. You need the following equipment:
- 8" round cake pan and parchment paper for lining bottom of pan
- Measuring cups and spoons
- Bowls (heat resistant)
- Wire whisk and a rubber spatula
- Instant read thermometer: to check the cake is baked to the correct temperature
Storage
Place the chocolate flourless banana cake in an airtight container and store in the refrigerator for up to 3 days. Remove from refrigerator approximately 2 hours before serving and allow to come to room temperature.
To freeze, wrap the cake well in plastic or aluminum foil. Freeze for up to 2 months.
Top tips
The cake is finished when the internal temperature reaches 200℉ (use an instant read thermometer inserted into the center of the cake to check for doneness).
Unmold the cake while it is still warm for ease of removal. Let the cake rest for 10 minutes after baking, run an offset spatula around the inside of the cake pan and flip over onto a wire rack. Let the cake cool completely before serving.
More flourless dessert recipes
Want more flourless dessert recipes? Try these:
📋 Recipe
Flourless Chocolate Banana Cake
Equipment
- 1 8" Cake Pan round pan
- Hand whisk
- Bowls, measuring cups and spoons
Ingredients
Flourless Cake
- 1 Cup Chocolate chips, bittersweet
- 8 Tablespoons Unsalted butter, softened
- ¾ Cup Granulated sugar
- ½ teaspoon Salt
- 2 teaspoons Pure Vanilla Extract
- 3 Large Eggs, room temperature
- ½ Cup Dutch-processed cocoa powder, sifted
- 2 Large Bananas, ripe One to mash and add to cake batter; one to slice and layer in cake batter
- ½ Cup Walnuts, toasted and chopped Optional
Instructions
- Preheat oven to 350℉
- Prepare an 8-inch round cake pan by coating with baking spray and lining the bottom with parchment paper.
- Slice one banana into ¼" slices. Mash second banana until no lumps remain.
- Place chocolate and butter in a heat-resistant bowl. Microwave on 50% power for 30 seconds and stir briefly. Continue to heat at 30 second intervals, stirring between each heating, until butter and chocolate are melted.
- Add sugar, salt and vanilla to the bowl with the melted chocolate. Whisk until well blended.
- Add the eggs and mashed banana to the mixing bowl. Whisk until well blended.
- Add the cocoa powder to the mixing bowl. Whisk until well blended.
- Stir in toasted walnut pieces.
- Pour half of the cake batter into the prepared baking pan. Place a layer of the banana slices over the top of the batter.
- Pour the remaining cake batter into the pan over the top of the banana slices. Smooth gently with an offset spatula.
- Bake for 30 minutes in pre-heated oven. The cake is finished when the internal temperature of the cake is 200℉ (use an instant read thermometer inserted into the center of the cake to check for doneness).
- Place the cake on a wire rack for 10 minutes. Run an offset spatula around the inside of the cake pan and flip over onto a wire rack. Let the cake cool completely
Notes
- Storage: Place the cake in an airtight container and store in the refrigerator for up to 3 days. Remove from refrigerator approximately 2 hours before serving and allow to come to room temperature.
Colleen says
I love the texture of this cake! It's amazing how dense and moist cake can be when it has no flour. I love it.