No-Bake Chocolate Banana Cake Recipe
This No-Bake Chocolate Cake is a quick and delicious dessert that combines creamy mashed bananas with rich dairy-free dark chocolate. Perfect for those who want a dairy-free, easy-to-make chocolate treat without turning on the oven. With just 15 minutes of prep and refrigeration time to set, it offers a luscious, smooth texture and naturally sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including refrigeration)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
Ingredients
Ingredients
- 1 cup Mashed Banana (at room temperature)
- 2 cups Dairy-Free Dark Chocolate Chips
Instructions
- Prepare the Pan: Line a 6-inch springform cake pan with parchment paper on the bottom and sides. Spray the sides and bottom lightly with cooking spray to ensure easy release of the cake.
- Melt the Chocolate: Place the chocolate chips in a glass bowl and set it over a saucepan of boiled water (double boiler method) without direct contact with the water. Stir continuously with a silicone spatula until the chocolate is fully melted into a smooth, shiny liquid.
- Mash the Bananas: In a large mixing bowl, mash the bananas as smoothly as possible using a fork or potato masher. Some lumps are fine, but for a smoother batter, blend the bananas.
- Measure the Banana: Pack the mashed banana into a measuring cup to ensure exactly 1 cup. Remove any excess and freeze leftovers for later use. Return the 1 cup of mashed banana to the mixing bowl.
- Combine Ingredients: Pour the melted chocolate over the mashed bananas and stir well to combine. For a lump-free mixture, you may blend the combined ingredients briefly.
- Pour Batter Into Pan: Transfer the chocolate and banana mixture into the prepared springform pan, spreading evenly.
- Refrigerate: Place the pan in the refrigerator for at least one hour or overnight until the cake is firm and the top feels hard when pressed.
- Serve: Carefully open the springform pan sides and peel off the parchment paper from the sides. Leave the cake on the pan base for serving. Optionally, decorate with vegan ganache or shredded chocolate.
Notes
- Use a springform pan and proper parchment lining for easy cake removal.
- To melt chocolate quickly, you may use a microwave in 15-second increments, stirring in between.
- Freezing extra mashed banana prevents waste and can be used in smoothies or baking later.
- For a smoother texture, blend the bananas before mixing with chocolate.
- This cake is best served chilled but can be brought to room temperature for a softer texture before serving.
Find it online: https://marthatasty.com/no-bake-chocolate-banana-cake-recipe/
