BANANA CHOCOLATE DESSERT 2 Ingredients: No-Bake Cake, No Flour, and No Added Sugars
Problem No. 1: Want a delicious dessert that doesn’t require baking, complex flours, or added sugars? SOLVED!
Often, people look for a healthy dessert that doesn’t feel like a compromise. The “two ingredient” recipes risk being rubbery or flavorless.
The Solution (Secrets of Texture and Flavor):
Banana Ripeness: Using very ripe bananas not only provides the necessary sweetness without added sugar, but their texture, once mashed, perfectly binds with the chocolate, creating a creamy and silky base.
Chocolate Temperature: Melting the chocolate and combining it with the puree while it’s still warm (not hot) ensures a smooth emulsion that doesn’t separate.
Chilling Time: The long rest in the refrigerator is not a detail but the true “cooking” phase. It is the cold that stabilizes the sugars and fat in the chocolate, transforming the puree into a compact and creamy cake.
The Banana Chocolate Dessert proves that you don’t need an endless list of ingredients for a spectacular dessert. It is a raw, vegan, guilt-free alternative perfect for a delicious end to a meal or an energetic snack.
- Difficulty: Very Easy
- Cost: Very Low Cost
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-Bake
- Cuisine: Italian
Ingredients BANANA CHOCOLATE DESSERT
The recipe can be prepared either as a cake (18 cm pan) or in glass cups.
- 5 bananas (They must be very ripe)
- 10.6 oz dark chocolate (Ideal minimum 70%, but you can use whatever you prefer.)
- cocoa powder (for optional decoration)
Tools
- Bowl
- Fork
- Small Bowl
- Springform Pan
Step by Step Instructions: 10 Minutes and Into the Fridge!
Melt the Chocolate: Melt the dark chocolate using a double boiler or microwave. Let it cool slightly.
Prepare the Bananas: Peel the 5 bananas and cut them into slices.
Mash: Mash the bananas with a fork or immersion blender into a smooth puree without lumps.Combine: Mix the warm melted chocolate with the banana puree.
Stir: Stir vigorously with a spatula or spoon until the two ingredients are fully combined and form a smooth, homogeneous mixture.
Prepare the Pan: Line an 18 cm (7 inches) springform cake pan with parchment paper.
Pour: Pour the mixture into the pan. Level the surface with the back of a spoon.Rest: Let the cake rest in the refrigerator for at least 3-4 hours. The dessert is ready when it has reached a firm consistency.
Serving: Before serving, you can dust the surface with unsweetened cocoa powder (or sweetened, according to personal taste).
Alternative: Alternatively, you can serve this dessert in individual glasses, pouring the mixture directly into the glasses and letting it set.
The basic recipe is already naturally free of eggs and flour. To make it completely Vegan and Lactose-Free, just pay attention to the choice of dark chocolate:
Chocolate: Substitute regular dark chocolate with certified vegan dark chocolate (often labeled as 100% plant-based) or chocolate with a very high cocoa percentage (generally 70% and above), ensuring that the label doesn’t list traces of milk or lactose derivatives. Most high-quality dark chocolates are already dairy-free.
Serving: If you decide to use a final dusting of powdered sugar or additional garnishes (like cream), make sure they are plant-based versions (e.g., coconut or rice-based spray cream) to keep the preparation entirely vegan.
Notes & Tips, Storage, and Variations
Tips and Notes
Bananas: The riper the bananas, the sweeter the dessert, and you won’t need to add sugars.
Consistency: For a firmer, cake-like result, use only 4 bananas. For a creamier result, use 5 bananas.
Storage
The dessert keeps in the refrigerator, covered with plastic wrap or in an airtight container, for 3-4 days.
Variations and Alternatives
Gourmet: Add a pinch of Maldon salt to the mixture to enhance the chocolate flavor.
Crispiness: You can add 1 oz of chopped hazelnuts to the mixture before pouring it into the pan for a crunchy note.
Topping: Instead of cocoa, you can decorate the cake with shredded coconut or chocolate flakes.
FAQ
Can I use less dark chocolate?
Answer: Yes, you can use milk chocolate, but in that case, the dessert will be much sweeter. Keep in mind that, being milk chocolate less solid than dark, it may be necessary to increase the resting time in the fridge to achieve the desired consistency.
Do I need to whip the puree?
Answer: Absolutely not! The bananas don’t need to be whipped. It’s sufficient to mash them to get a puree (even with some small pieces) and mix with a spatula or spoon to combine. The goal is just to bind the two ingredients.
Can I freeze the dessert?
Answer: Yes! You can freeze the dessert. In this case, it will turn into a creamy semifreddo/ice cream. Remove it from the freezer 15-20 minutes before serving to allow it to soften slightly.
