Some cakes need a long list of ingredients, a stand mixer and half your afternoon. This one needs a blender, four things you may already have, and about five minutes of effort. There’s no flour, no refined sugar, no dairy, no butter and no oil, yet it still comes out moist, fudgy and deeply chocolatey. The trick is overripe bananas, which provide sweetness and moisture, along with cocoa and eggs that give the cake its structure. It’s more of a dense, bittersweet chocolate cake than a fluffy sponge. Here’s how to make it, step by step.
Because it’s richer and less bitter, while natural cocoa can taste sharper, dutch-process cocoa works best. You’ll need overripe bananas, cocoa powder, eggs and a little maple syrup. The bananas do most of the work, giving natural sweetness and a fudgy, velvety texture. The eggs hold everything together, and the cocoa brings the chocolate flavour. The maple syrup is just to add sweetness, and you can leave it out entirely if you prefer a very low-sugar cake. This article is intended for general informational purposes only and is not a substitute for professional dietary advice. The cake contains no refined sugar, but bananas and maple syrup contain natural sugars, so people with diabetes or other dietary restrictions should consult a doctor or dietitian. The recipe contains eggs, so it is not suitable for people with egg allergies. Baking times can vary depending on your oven and pan.
