2 over ripe bananas (about 3½ ounces each without peel)
2 eggs (about 2 ounces each out of shell)
1 teaspoon cinnamon
2 tablespoons unsweetened cocoa powder
Pinch of salt
Fresh raspberries and whipped cream (optional)
Instructions
Preheat oven to 350 degrees and brush 4 ramekins with melted coconut oil.
Place the bananas, eggs, cinnamon, cocoa powder, and salt into a blender and process until smooth. (You can also use an immersion blender. Blend ingredients in the beaker it came with.)
Divide the mixture evenly among the ramekins and place on a sheet pan. Bake on the bottom rack of the oven for 15 minutes. Let cool.
Run a knife around the inside edge of the ramekins to loosen the cakes and then invert them onto small dessert plates.
Serve with fresh raspberries and/or whipped cream if desired.
Notes
Store in the refrigerator. Nutritionals below do not include raspberries or whipped cream.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/healthy-banana-fudge-cakes/