Chocolate banana cake is one of the easiest desserts you can make with only two ingredients. Ripe bananas and melted chocolate blend together to create a naturally sweet cake that sets perfectly once chilled.
Why You'll Love It
- Only two ingredients
- No flour, eggs, or butter
- No oven required
- Naturally sweet from ripe bananas
- Smooth, rich chocolate flavor
What I like most about this 2-ingredient chocolate banana cake is how much it gives you with so little. There is no flour, no eggs, and no butter, yet it still turns into a rich, smooth dessert that feels far more special than you would expect from such a short ingredient list. The bananas bring natural sweetness and help keep the texture soft, while the melted chocolate firms up beautifully as it chills. It reminds me a little of my flourless chocolate cake, but this version gets its structure from bananas instead of eggs, which makes it feel even simpler and more approachable.
I also love this recipe for those days when a few ripe bananas are sitting on the counter, and I want to turn them into something easy without using the oven. It is the kind of dessert that feels effortless but still looks lovely once sliced. When I am in the mood for other simple bakes, I often make my banana bread, and if I want something quick and chocolatey in a single serving, my chocolate mug cake is always a good idea too.
Ingredients for Chocolate Banana Cake
Here's what you need to make this No-Bake Chocolate Banana Cake recipe:
- Bananas: I use three very ripe bananas; they blend smoothly and bring a gentle sweetness that balances the dark chocolate perfectly.
- Dark Chocolate: I go with 200 g of a good-quality dark chocolate, usually around 70%. The flavor is deep and rich, which makes the cake feel extra special.
How to Make Chocolate Banana Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Blend the Bananas: Blend the ripe banana slices in a high-speed blender for 1-2 minutes until smooth, then transfer to a large bowl.
2. Chop the Chocolate: Finely chop the dark chocolate and place it in a heatproof bowl.
3. Melt the Chocolate: Melt the chocolate using a double boiler setup (bowl over simmering water, without touching the water).
4. Combine and Chill: Mix the melted chocolate with the blended bananas, pour into a 15 cm removable mold, and refrigerate for 8 hours until the chocolate banana cake is set.
Variations
- Add a Pinch of Sea Salt: I sometimes mix in a pinch of flaky salt; it sharpens the chocolate flavor and balances the sweetness from the bananas.
- Try a Hint of Cinnamon or Vanilla: Just a small dash of ground cinnamon or a splash of vanilla extract can give the cake a cozy, warm note that pairs beautifully with the chocolate.
Tips for the Best Chocolate Banana Cake
Let the Chocolate Cool Slightly: I give the melted chocolate a couple of minutes to cool before blending it in. That way, it doesn't mess with the banana's texture.
Speed Things Up with the Freezer: If I'm in a hurry, I pop the cake in the freezer for about 2 hours, then finish setting it in the fridge. Works like a charm.
How to Store Chocolate Banana Cake
Once I take the cake out of the mold, I wrap any leftover cake in parchment paper and place it in an airtight container. It keeps well in the fridge for up to 4 days and stays smooth and firm without drying out.
Try These Chocolate Cake Recipes Next!
Recipe
2 Ingredient Chocolate Banana Cake
Ingredients
- 225 g mashed ripe bananas - about 3 bananas
- 200 g dark chocolate (70%) - chopped
Instructions
- Blend the ripe banana chunks in a blender until completely smooth to create the base for the chocolate banana cake mixture.
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short intervals.
- Add the melted chocolate to the mashed banana and blend again until fully combined and smooth.
- Pour the mixture into a 15 cm removable mold lined with parchment paper. Gently tap the mold on the counter to remove air bubbles and smooth the surface. Refrigerate for at least 8 hours, until fully set and firm.
- Unmold, slice, and serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Super easy and looks delicious
Carl says
Do you taste any of the banana?
Estefania says
Hi Carl, yes you will be able to taste the banana too, however, as you can imagine chocolate flavor is more dominant in this cake.