A healthy, low-calorie, chocolate dessert, with no added sugar and a fantastic way to use up overripe bananas.
If you’re a banana lover, and consume them on a regular basis like my family and I do, you’ll occasionally end up with bananas that are simply too dark and overripe to peel and eat. Here’s a great use for those old bananas – one that will have you actually wanting your bananas to turn all brown and black! Healthy Banana Fudge Cakes are light, with a moose-like texture and rich chocolate flavor. And they clock in at a mere 107 calories per serving so there’s no guilt necessary!
The starch in bananas is what gives them firmness and structure, but as bananas ripen the starch in the flesh is converted into sugars. So, the longer bananas ripen, the sweeter, and softer they become. Bananas whose peels are smattered with brownish-black leopard spots won’t be edible the traditional way but are an ideal sweetener for baked goods. I like using an immersion blender (pictured above left) to make Healthy Banana Fudge Cakes because it makes the mixing and clean up so easy, but any type of blender or food processor will puree the ingredients just fine. If you use a standard size blender or food processor you can double, or even triple this recipe easily.
Healthy Banana Fudge Cakes come out of the oven after only 15 minutes and look delicious and decadent. They taste great without any toppings but, even better with some fresh whipped cream and berries, as pictured below.
Healthy Banana Fudge Cakes are an amazing low-calorie dessert! They’re simple and quick to make, gluten-free, and contain no added sugar, yet they’ll satisfy your craving for something sweet and chocolatey. If your New Year’s resolution is to eat healthier, you’ll definitely want to try this recipe.
- 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)
- 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.
Nutritionals below do not include raspberries or whipped cream.
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