A simple, naturally sweet chocolate treat made with ripe bananas, eggs, and unsweetened cocoa powder. It has a soft, fudgy texture and contains no added sugar.
Ingredients
- 3 ripe bananas
- 2 eggs
- 25 g unsweetened cocoa powder
- 5 g baking powder, optional
- Banana slices or chopped nuts, for topping
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C).
Line a small loaf pan with parchment paper or lightly grease it.
2. Make the Batter
Mash the bananas in a 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.
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 it cool slightly before slicing and serving.
Optional Add-Ins
Customize the recipe with:
- 1 tablespoon chia seeds
- Chopped walnuts or pecans
- Unsweetened shredded coconut
- 1 tablespoon peanut or almond butter, swirled into the top
- A small amount of dark chocolate chips
- 1 scoop unsweetened protein powder
Topping Ideas
- Sliced banana
- Chopped nuts
- Pumpkin or sunflower seeds
- Unsweetened coconut flakes
- Nut butter
- Greek yogurt
- A light sprinkle of sea salt
Serving Ideas
Serve this treat:
- Warm with peanut or almond butter
- With Greek yogurt and fresh berries
- Cut into small snack bars
- As individual muffins
- With a drizzle of tahini
- Warmed slightly for dessert
Variations
Vegan Version
Replace the eggs with 2 flax eggs:
- 2 tablespoons ground flaxseed
- 6 tablespoons water
Mix and let stand for about 5 minutes before adding to the batter.
Higher-Protein Version
Add 1 scoop of unsweetened protein powder. You may need a small amount of extra liquid if the batter becomes too thick.
Lower-Sugar Version
Use very ripe but smaller bananas to reduce the natural sugar content. Keep in mind that bananas provide the sweetness and moisture in this recipe.
Muffin Version
Divide the batter between a greased or lined muffin tin.
Fill each cup about ¾ full and bake for approximately 15–20 minutes, checking with a toothpick.
Storage
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days. Warm for 10–15 seconds before serving if desired.
Freezer: Wrap individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator or warm gently from frozen.
Meal Prep
For a larger batch, double the ingredients and bake in a 9×9-inch pan.
Bake for approximately 30–35 minutes, checking the center with a toothpick.
Allow the treat to cool completely before cutting into squares and storing.
Frequently Asked Questions
Does this recipe contain added sugar?
No. The sweetness comes entirely from the bananas.
What type of cocoa powder should I use?
Use unsweetened cocoa powder. Natural or Dutch-process cocoa can both be used.
Can I use only egg whites?
Yes. You can replace the 2 whole eggs with 3 egg whites, although the result may be slightly less moist.
Can I make this recipe vegan?
Yes. Use flax eggs instead of regular eggs. The texture may be slightly different.
Can I add oats?
Yes. For a true oatmeal version, add ½–1 cup rolled oats to the batter. You may need to adjust the moisture slightly depending on the oats.
How can I make it more filling?
Serve it with Greek yogurt, nut butter, or fresh fruit. You can also add chia seeds or protein powder.
Can I make this in a muffin tin?
Yes. Bake for approximately 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
Approximate nutrition per serving when divided into 6 portions:
- Calories: 120
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 4 g
- Fiber: 3 g
- Sugar: 9 g, naturally occurring from bananas
Nutrition values are estimates and can vary depending on ingredient brands and portion sizes.