Healthy Banana Fudge Cakes
  • 1 teaspoon coconut oil, melted
  • 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)
  1. Preheat oven to 350 degrees and brush 4 ramekins with melted coconut oil.
  2. 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.)
  3. 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.
  4. Run a knife around the inside edge of the ramekins to loosen the cakes and then invert them onto small dessert plates.
  5. Serve with fresh raspberries and/or whipped cream if desired.
Store in the refrigerator.
Nutritionals below do not include raspberries or whipped cream.
Recipe by Queen of My Kitchen at