This Banana Chocolate Cake is a healthier dessert option that doesn’t compromise on taste. Made in a small loaf pan, it’s the perfect size for a family treat. This cake combines the natural sweetness of ripe bananas with the rich flavor of cocoa, enhanced with sugar-free chocolate pieces for an extra chocolatey experience. It’s sweetened with erythritol, making it a great choice for those looking for lower-sugar alternatives.
Why You’ll Love This: The cake is moist and flavorful, thanks to the ripe bananas and a touch of oil, and it has a rich chocolate taste without being overly sweet. The addition of sugar-free chocolate pieces adds a pleasant texture and depth of flavor. Topped with a sugar-free protein cream, it’s a guilt-free way to satisfy your sweet tooth.
Perfect Occasion: Ideal for a healthy snack, a post-workout treat, or a dessert that’s light yet satisfying. It’s also great for sharing with friends and family who are mindful of their sugar intake.
Decoration Tips: Top the cooled cake with a layer of sugar-free protein cream or a drizzle of sugar-free chocolate sauce. Garnish with banana slices, a sprinkle of cocoa powder, or chopped nuts for added texture and visual appeal.
Ingredients:
- 1 egg
- 2 large bananas
- 1 teaspoon of baking powder
- 0.5 teaspoon of baking soda
- 200g of wheat flour
- 2 tablespoons of cocoa powder
- 100g of erythritol
- 2 tablespoons of oil
- 4 pieces of sugar-free chocolate (optional)
Instructions:
- Blend bananas, egg, and oil together.
- Add the rest of the ingredients to the blender and mix until smooth. Stir in chopped sugar-free chocolate last.
- Pour the batter into a small loaf pan lined with parchment paper.
- Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes. Check the center with a skewer.
- Once cooled, spread sugar-free protein cream on top.
Enjoy this Banana Chocolate Cake, a delicious and healthier dessert option that’s perfect for satisfying your chocolate cravings without the guilt.
Enjoy!
