A soft, chocolatey baked treat naturally sweetened with ripe bananas. Made with simple ingredients and no added sugar, it’s perfect for breakfast, snacks, or a light dessert.
Ingredients
- 3 ripe bananas
- 2 large eggs
- 25 g unsweetened cocoa powder
- 5 g baking powder, optional
- Banana slices, for topping
- Chopped nuts, optional
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C).
Line a small loaf pan or muffin tin with parchment paper, or lightly grease it.
2. Make the Batter
Mash the bananas in a large bowl until smooth.
Add the eggs and whisk until well combined.
Stir in the cocoa powder and baking powder until you have a smooth, evenly mixed batter.
3. Bake
Pour the batter into the prepared pan or divide it between muffin cups.
Top with banana slices or chopped nuts if desired.
Bake for 20–25 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
Let cool for a few minutes before removing from the pan.
Optional Add-Ins
Customize your chocolate banana treat with:
- Chia seeds: Add 1 tablespoon for extra texture.
- Peanut butter: Swirl a few spoonfuls over the batter before baking.
- Shredded coconut: Add a tropical flavor and chewy texture.
- Chopped walnuts or pecans: Add a satisfying crunch.
- Dark chocolate chips: Add a richer chocolate flavor.
- Pumpkin or sunflower seeds: A great nut-free topping.
How to Serve
Enjoy this treat warm or chilled. Try serving it with:
- Peanut or almond butter
- Greek yogurt and fresh berries
- Sliced banana
- A drizzle of tahini
- A sprinkle of chopped nuts
It can also be baked in a muffin tin for convenient grab-and-go snacks.
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Refrigerate for up to 5 days.
Freezer: Wrap individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator or warm gently before serving.
Recipe Variations
Vegan Version
Replace the eggs with 2 flax eggs. To make one flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for about 5 minutes. Use two for this recipe.
Protein-Rich Version
Add a scoop of unsweetened protein powder to the batter. You may need a small splash of milk to maintain a smooth consistency.
Extra Chocolate
Add 1–2 tablespoons of extra cocoa powder or a small handful of dark chocolate chips.
Nutty Banana Chocolate
Swirl peanut butter or almond butter into the batter and sprinkle chopped nuts on top.
Frequently Asked Questions
Is there any added sugar?
No. The recipe contains no added sugar. The sweetness comes naturally from the ripe bananas.
Can I use Dutch-process cocoa powder?
Yes. Dutch-process cocoa can be used for a darker color and smoother chocolate flavor.
Can I make this recipe with egg whites?
Yes. You can replace the two whole eggs with about three egg whites. The finished texture may be slightly lighter and less moist.
Can I add oats?
Yes. For a more oatmeal-like texture, add about ½ cup rolled oats to the batter. If the batter becomes too thick, add a small amount of milk.
How can I make it more filling?
Serve it with Greek yogurt, nut butter, or fresh fruit. You can also add oats, chia seeds, or unsweetened protein powder.
Can I bake it as muffins?
Yes. Divide the batter between muffin cups and bake for approximately 15–20 minutes, checking with a toothpick for doneness.
Recipe at a Glance
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: About 35 minutes
Yield: 6 servings
Oven Temperature: 350°F (175°C)
Soft, chocolatey, naturally sweet, and easy to make—this banana cocoa treat is a simple way to enjoy something delicious without added sugar.