Moist chocolate and banana cake without butter or eggs

Ingredients

• 200 g 60 % dark chocolate Valrhona (break into pieces)
• 2 unités Very ripe bananas (peeled and mashed)
• 100 g Applesauce (unsweetened, replaces 2 eggs)
• 150 g Plain yogurt (or Greek) (or plant‑based yogurt)
• 30 g Brown sugar (whole cane sugar, optional)
• 5 ml Vanilla extract (1 teaspoon)
• 5 g Baking powder (sift)
• 30 g Almond powder (adds moisture)
• 60 g All‑purpose flour (sift)
• 150 ml Heavy cream (for the glaze)
• 15 ml Grape seed oil (optional) (to keep the glaze supple)

Instructions

1. Melt the chocolate

   Place the chocolate pieces in a bowl and melt over a bain‑marie or in the microwave in 20‑second intervals, stirring between each, until a smooth texture is achieved.

   Time: PT5M

2. Prepare the banana puree

   Mash the very ripe bananas with a fork until a homogeneous puree is obtained.

   Time: PT5M

3. Mix the wet ingredients

   In a large bowl, combine the banana puree, applesauce, yogurt, brown sugar and vanilla extract. Mix until everything is homogeneous.

   Time: PT3M

4. Incorporate the melted chocolate

   Pour the slightly warmed melted chocolate into the wet mixture and stir gently until fully incorporated.

   Time: PT2M

5. Prepare the dry ingredients

   Sift the baking powder and flour into a bowl, then add the almond powder.

   Time: PT3M

6. Combine dry and wet

   Fold the dry ingredients into the wet mixture using a spatula, lifting the batter until a smooth consistency is achieved.

   Time: PT3M

7. Prepare the pan

   Grease the 18 cm pan with a release spray or melted butter then lightly dust with flour.

   Time: PT2M

8. Bake the cake

   Pour the batter into the pan, smooth the top and bake at 180 °C for 25 minutes.

   Time: PT25M

   Temperature: 180°C

9. Cool

   Let the cake rest 5 minutes in the pan, then unmold onto a rack and let cool completely.

   Time: PT10M

10. Prepare the glaze

    Heat the heavy cream in a saucepan until it simmers, pour over the remaining chocolate and stir until a smooth ganache forms. Add grape seed oil if the ganache is too thick.

    Time: PT5M

11. Glaze the cake

    Pour the ganache over the cooled cake and spread with a spatula to achieve a glossy surface.

    Time: PT5M

12. Set the glaze

    Place the glazed cake in the refrigerator for 30 minutes so the glaze firms slightly before slicing.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of 60 % dark chocolate Valrhona: 70 % dark chocolate, organic dark chocolate
• Instead of Very ripe bananas: canned banana puree
• Instead of Applesauce: apple puree, yogurt
• Instead of Plain yogurt (or Greek): coconut milk, soy yogurt
• Instead of Brown sugar: cane sugar, coconut sugar
• Instead of Vanilla extract: vanilla bean
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Almond powder: almond flour, ground cashews
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Heavy cream: whipping cream, soy cream
• Instead of Grape seed oil (optional): sunflower oil, neutral oil

Equipment Needed

• Bain‑marie or microwave
• Immersion blender or food processor
• Saucepan
• Silicone spatula
• Glass or stainless‑steel bowl
• Sieve (optional)
• 18 cm cake pan
• Release spray (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Bake the cake at 180 °C for 25 minutes
• Prepare the glaze by properly mixing hot cream with chocolate

Chef Tips from the Video

• Using very ripe bananas adds extra sweetness and moisture.
• Lightly dust the top of the cake with cocoa powder before glazing for a decorative effect.
• For an ultra‑shiny finish, let the glaze set in the refrigerator then remove it 10 minutes before serving.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3‑4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature, consume within the day.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator, then baked the same day.
• The glaze can be made ahead and gently reheated before applying.