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–+ servings
image of flourless chocolate banana cake sprinkled with powdered sugar on a wooden platter

Flourless Chocolate Banana Cake

Chocolate Flourless Banana Cake recipe combines the rich, indulgent flavors of chocolate with the natural sweetness and moist texture of bananas.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Cool / Decorate 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 338 kcal

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.

Nutrition

Calories: 338kcalCarbohydrates: 34gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 81mgSodium: 213mgPotassium: 315mgFiber: 4gSugar: 25gVitamin A: 388IUVitamin C: 2mgCalcium: 35mgIron: 2mg
Keyword flourless chocolate banana cake
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