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