Flourless Choc Cinnamon Banana Cake

26 Dec

I came up with this recipe when we had over-ripe organic bananas at home that neither of us wanted to eat but seemed wasteful to throw away.  It occurred to me that I could use the bananas as the “sweetening” component for a flour-less chocolate cake, instead of using Stevia (which I don’t have anyway) or sugar.  The result was fabulous — the bananas give the cake a creamy, almost mousse like quality.  The cake is light and isn’t overly banana-y — just a hint of the fruit.  The cake pairs nicely with a mango sorbet.  I served this cake as a dessert for our Christmas Eve dinner party and everyone loved it!


  • 10 oz. bittersweet dark chocolate (I like to use 81% dark)
  • 1/2 cup organic butter, room temperature and softened
  • 3 very ripe organic bananas
  • 4 organic free-range eggs
  • 3 tsp cinnamon

Preheat oven to 350F (or about 175C).  Grease a spring-form pan (or another kind of baking pan — I use a 9 in. round spring-form pan, which works well).

In a double boiler, melt the chocolate, set aside

Cream the butter.  Since we don’t have a hand mixer, I had David cream the butter with a wooden spoon — it requires some muscle-ing, but it works fine.

When the butter is creamed, add bananas, one at a time.  We used the back of a wooden spoon to smash the bananas into the butter; blend well.

Add eggs to the butter/banana mixture, one at a time.  Mix well.

Add the cinnamon.  Pour in the melted chocolate, mix until blended.

Pour the batter into the baking pan.  Bake for about 25 minutes, until the cake sets.  Let the cake cool before serving.  The cake keeps well refrigerated.


19 Responses to “Flourless Choc Cinnamon Banana Cake”

  1. Pamela Fox March 11, 2012 at 11:07 pm #

    I made this today for my brother’s bday and it was awesome – even non-paleo folks loved it! I wrote it up on my blog: http://pamelagoesprimal.com/post/19161611270/flourless-chocolate-cake

    • tomoko March 11, 2012 at 11:32 pm #

      That’s great! So glad to hear it was a hit!

  2. freehealthycookies March 12, 2012 at 10:29 am #

    MMM I will HAVE to try this!

  3. Lauren Stuart July 5, 2012 at 1:59 am #

    Love this cake, thank you 🙂

    • tomoko July 5, 2012 at 11:15 pm #

      You’re welcome! So glad you love it! x

  4. Margit July 6, 2012 at 10:33 pm #

    This cake is the best banana cake ever, so good that my daughter can eat it as she has an allergy to wheat 🙂

    • tomoko July 7, 2012 at 3:06 pm #

      Thank you! And so great to hear your daughter can eat it, too!

  5. ncherub October 6, 2012 at 7:50 pm #

    I just put it in the oven, did add a tsp and a half of salt, 2 tablespoons brown sugar and two of agave because I used bitter dark cooking chocolate and it was wayyyy to strong, cross fingers it comes out good!

    • tomoko October 13, 2012 at 7:36 pm #

      I hope it turned out well! x

  6. Tanya December 9, 2012 at 1:10 pm #

    Wow, just made and it is just great. I did not expect it to be so good. I tried several wheat free, sugar free recipes and nothing could compare even close to this. Thank you very much for sharing it. It will be a firm favourite staple cake in our family now.

    • tomoko December 9, 2012 at 1:16 pm #

      Awesome! That’s fantastic! Glad you enjoyed it!

  7. Trisha December 20, 2012 at 5:05 pm #

    You need a hand mixer. That doesn’t require real hands to mix.

    • Trisha December 20, 2012 at 5:05 pm #

      oh and what is the yellow on the plate in the photo?

      • Trisha December 20, 2012 at 5:06 pm #

        DOH ! mango sorbet I guess. sorry. didn’t put it together, I skimmed.

  8. mountaincreekhome June 4, 2013 at 5:34 pm #

    I can’t wait to try this one! My daughter loooooves bananas!

  9. Miriam September 19, 2014 at 12:14 am #

    Would this work with coconut oil or palm shortening instead of the butter? I’m trying to cut out dairy….

    • tomoko September 22, 2014 at 10:40 am #

      I’m sure it would – good idea! I may try coconut oil next time myself!


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