Chocolate Banana Brownie Cake
An incredibly delicious chocolate treat with no added sugar! This healthier banana and cocoa brownie is a soft, airy cake made from just 5 ingredients. The batter comes together very quickly, and the oven does the rest.
Updated : 13 August, 2026
Easy
About 10 min.
Ingredients
100 grams
Wheat flour
180 grams
Butter
100 grams
Dark chocolate
2
Banana
3
Eggs
110 grams
Sugar
0.13 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a healthier banana and cocoa brownie in the oven? Prepare the ingredients according to the list. All ingredients should be at roughly the same temperature, so take the eggs out of the refrigerator 30-40 minutes in advance. Use soft bananas that are ripe but not overripe, and not hard or greenish. The banana skins should be a rich yellow color without black spots. Use large eggs. Preheat the oven to 170°C / 338°F.
Step 2
Peel the ripe bananas and break them into small pieces.
Step 3
In a blender bowl, combine the banana, eggs, cocoa, and baking powder. In this recipe, replacing baking powder with baking soda is not practical, because there is no acidic ingredient to react with the soda. The sweetness from the bananas is enough, but if desired, you can add a little heat-stable sugar substitute.
Step 4
Blend all the ingredients until completely smooth. There should be no banana pieces in the batter. The eggs should be well beaten. The batter should be pourable, but not too thin. If the batter is very runny, add a little more cocoa. If, on the contrary, the batter is too thick, for example if the eggs are small, add a little water or milk, 1–2 tablespoons, but do not overdo it. It is better to add gradually, literally 1 teaspoon at a time, watching the consistency.
Step 5
Pour the batter into a baking pan, 14–16 cm / about 5 1/2–6 1/4 inches in diameter, lined with parchment paper. Place the brownie in an oven preheated to 170°C / 338°F for about 40–45 minutes. Do not open the oven during the first 20 minutes. Check the doneness with a wooden skewer; it should come out slightly moist but clean. The time and temperature are approximate, so adjust them to your oven.
Step 6
While the cake is still hot, place pieces of dark or bittersweet chocolate on top. Leave for 2–3 minutes so the chocolate softens. Spread the melted chocolate over the surface of the cake with a spatula. If desired, you can melt the chocolate in a saucepan in advance and pour it over the still-hot cake base.
Step 7
Let the banana brownie cool completely, then remove it from the pan. Transfer to a plate and serve. Mine turned out finely porous, airy, and very soft. For some people, the dessert turns out with larger pores. This depends on the oven and how well the eggs are beaten in the blender. Enjoy!
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