This easy no bake chocolate banana cake is just 2 ingredients. It is very rich and full of chocolate and banana flavor. It doesn’t contain any flour, eggs, or oil. It is best served chilled and can be made ahead of time, making it an especially great dessert in the summer, though it can be enjoyed year-round.
I love making no-bake desserts this time of year. No need to turn on the oven and the desserts are usually best served cold, which is perfect on a hot day. This easy dessert takes only about 15 minutes to prepare.
Ingredients
- Bananas
- Semisweet Chocolate Chips
Bananas: This recipe works best with ripe bananas. They do not need to be overripe, though overripe bananas will also work. The bananas will need to be mashed until no lumps remain.
Semisweet Chocolate Chips: If you prefer a less sweet dessert, you can also use bittersweet or dark chocolate. The chocolate will need to be melted either on the stove or in the microwave. I prefer the microwave since it is faster, but either way will work.
No Bake Banana Cake Texture
This cake is creamy, almost like a cheesecake texture. It is very rich and decadent.
When the bananas are mixed with the melted chocolate, it prevents the chocolate from turning back into its solid form. Instead, the chocolate stays in a semi-solid state. So you end up with a rich, fudgy cake that is similar to a flourless chocolate cake.
How to Make No Bake Banana Cake
First, you need to mash the bananas and then you need to melt the chocolate until smooth. The two are then stirred together until evenly combined. Your batter is then ready to be poured into a cake pan and placed into the fridge to set.
More No Bake Recipes
- 2 Ingredient No Bake Lemon Pie
- 3 Ingredient No Bake Chocolate Oatmeal Cookies
- 2 Ingredient No Bake Peanut Butter Cookies
- No Bake Blueberry Pie
2 Ingredient No Bake Banana Chocolate Cake
Ingredients
- 1 cup (232 g) mashed bananas
- 2 cups (365g) semisweet chocolate chips
Instructions
- Grease the interior of a 6 or 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
- Mash bananas with a fork, whisk or potato masher until no lumps remain. Set aside.
- Add chocolate chips to a large microwave-safe bowl. Heat at full power in 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
- Once you have a smooth chocolate batter, add in the mashed bananas. Stir with a whiks until bananas are fully incorporated and no banana streaks remain.
- Pour batter into prepared cake pan. Place into fridge until set. I recommend refrigerating for at least 1 hour though it may be ready in less time. You can also let it sit in the fridge overnight. If you are decorating the cake, wait for it to set before adding the frosting.
Notes
- For a taller/thicker cake, use a 6-inch cake pan. If you don't mind that the cake is not that tall, you can use a 7-inch cake pan.Â
- I find this easiest to make in a springform pan but it can be made in a regular round cake pan. It will just be more difficult to remove the cake from the pan.
- If you want to make the cake less sweet, you can use dark chocolate instead of semisweet chocolate.
- You will need approximately 3 bananas to yield 1 cup of mashed banana.
- Make sure you mash the bananas and don't puree them. Pureeing them in a food processor or blender will make them too liquidy. While the recipe will still work with banana puree, your cake will not be as set.
- Mash the bananas before measuring them if you are using a measuring cup.
- This recipe does not work well with frozen bananas because frozen bananas contain more liquid.
- I decorated the cake with a chocolate ganache frosting and some shaved chocolate on top.
- Optional Frosting: To make the chocolate ganache frosting you will need 2 oz heavy cream and 1/2 cup chocolate chips. Place chocolate chips in a mixing bowl. Heat heavy cream until it reaches a simmer. Pour the heavy cream over chocolate. Immediately start stirring until chocolate is completely melted and smooth. Pour ganache over cake and spread it over the cake.
- Cake can be made 1-2 days ahead of time. Keep cake in the fridge until ready to serve.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Just stumbled on this recipe today and so glad I did!! It’s so simple and amazingly delicious! Came out perfect! Not an overpowering banana flavor or overly sweet! I poured into a graham cracker crust and it was fine!! Next time I will definitely be adding some ganache to the top!! Thank you!
We’re so glad you liked it! Thanks for sharing your tips, too.
The best I’ve ever tasted. Making again
We’re happy you loved it!
Tastes great! We always have overripe bananas on hand, so I’m on constant lookout for new recepies with ripe bananas. Thank you for an easy and great recipe!
We’re so glad you enjoyed it!
I’m sorry, but it did not come out as the picture. I followed the recipe exactly, and it looked like, welp, never mind. It had a decent flavor, but very underwhelming.Â
Without more details, it’s hard to know what went wrong – if you followed the recipe, it should have turned out fine. Did you allow the cake to chill before serving it?
Maybe that’s it, are you sure it was only 2 ingredients? I mixed it well, and let it chill for a hour and a half
Yes it’s only 2 ingredients. But you do need to make sure you measured everything correctly and used semisweet chocolate.
Thank you! I made this to bring to dinner at our neighbors’ yesterday. I placed a Tates chocolate chip cookie at the bottom of each of 4 mini cheesecake molds lined with parchment, poured this batter on top, and refrigerated overnight. Unmolded and served topped with whipped cream and a wedge of chocolate. It. Was. Delicious.
That sounds so good! Thanks for letting us know and we’re so glad it was a hit.
after removing cake from fridge, the chocolate started to get melted quickly. Why is this so?
It sounds like you might have added too much bananas. Otherwise it should not melt.
Hi This looks like fun and yum The smallest springform I have is 8″ What will happen if I use it (other than a skinny cake) or do you have an an adjustment suggestion? thank you
It should work but it will be very flat
Delicious. Taste like decadent dessert with only 2 ingredients. Amazing. Thanks for sharing
We’re glad you loved it!
This is a piece of cake. So easy to make in a short time and tastes amazing. I made it to share with friends and everyone wants the recipe. Beware, this is so more’ ish. Just made another.Â
Thank you for your rating and nice review!
Looks so cool can’t wait to start x
Enjoy!
I used only 2 bananas and bakers chocolate and it’s not edible! I’d like to use it in a real chocolate cake to avoid waste. Any idea how to reuse it in a recipe?
It sounds like you didn’t use enough bananas, which of course will affect the recipe. in addition, when you say Baker’s chocolate, are you referring to the unsweetened chocolate bars? This recipe will not work the same with unsweetened chocolate. I’m not sure how to save your dessert because I don’t know what the end result was.
Hi, can you use a Block of chocolate instead of chocolate chips?
Yes, you can use the same amount of chopped chocolate.
Can I use cocoa instead of cholatess
It won’t work well with cocoa powder, so we don’t recommend it.
I haven’t made this yet but I want to try it subbing sweet potato. Could I? Also, I noticed there is another version of this recipe that calls for pureed bananas. What is the difference between the two, as this one states not to puree the bananas?
Sorry, but we haven’t tried using sweet potato, but we think it should work. Banana puree works but the cake is not as well set compared to using mashed bananas. I believe you are referring to an older post we shared for 2 Ingredient Chocolate Cake that was made using pumpkin puree. For that cake, we did offer banana puree as a potential substitute for pumpkin puree. When testing substitutes, we only test that it will work. When creating this recipe, the goal was to make the best version of a banana and chocolate flavored cake. So we tested quite a few banana variations and quantities and found that the mashed banana gives the best texture.
So easy,I think I can do this & I can’t cook,thanks
We hope you love it!
I really enjoyed this and appreciate how allergy friendly it is. Definitely a crowd pleaser. I topped it with a homemade coconut buttercream frosting and decorated with strawberries… Yum, so delectable.
So glad you enjoyed it!
This was amazing! I put an almond milk chocolate ganache on top. Just like a decadent cheesecake and the banana flavor wasn’t too overpowering. Thank you for this fast, easy recipe that is sure to impress.
I’m so glad you enjoyed it!
Can u put in freezer to set faster thanks
Sorry, we haven’t tried that!
Should you use real ripe or regular bananas in this recipe?
This recipe works best with ripe bananas. They do not need to be overripe, though overripe bananas will also work.
Someone else may have already asked,but would this taste ok if it was poured into a graham cracker crust,like cheese cake?
We haven’t tried it with a crust, but it could work!
Can you freeze this cake or do you think it woukd be to wet after defrosting?
We haven’t tried freezing it but not sure it would hold up well.
Will it be easy to take the paper off of cake when its done from the pan
Once the cake is set you should be able to peel it off easily.
I’m so glad you enjoyed it so much!
I’m confused of why you spray your pan if you’re lining the pan with parchment paper. Also I followed the directions exactly and it did not firm up as noted in your pictures. Any suggestions?
I spray the pan to help the parchment paper stick. Otherwise the sides will just fall down. I’m sorry yours did not firm up. Did you make any changes to the recipe ingredients?
Can I use cupcake/ muffin papers?
Yes
It’s ok i got it! (1oz = 2tbsp THEREFORE 2oz = 4tbsp!!) Had 2 use a loaf pan unfoRTch, so it won’t look nearly as nice as yRZ.. (Love those shaved choc. curls on top!) Oh & 1 more thing: For the icing, can i replace the heavy cream with (canned, pure undiluted) coconut cream to make this all-vegan? If i don’t hear back in time (don’t worry i understand!) I’ll prob go ahead & do that – let you know how it goes.. SC.
I’m glad you were able to figure it out. I don’t know if it works with coconut cream.
Hi Saz
wondered, & interested, if you have tried out coconut cream ?
Also, I’m sure what is heavy cream please ?! Thinking this maybe an American site perhaps ?
I only know it as single, double or clotted cream…..?
Heavy cream is cream that has at least 36% milk fat. Double cream would probably be the equivalent (not clotted cream).
Hi i’m making this – how much is 2 oz of heavy cream in a cup measure? Tks!
Yummy!!Â
I’m glad you liked it!
Yummy will try it
We hope you enjoy it!
Haven’t made this yet but it’s just what my granddaughter needsÂ
We hope she loves it!
Going to try them and will let you know
We hope you like it!
Amazing recipe, very healthy, raw, and delicius!!!
So glad it was a hit!
Love these recipes omg.
Thanks so much!
Thank you, I’ll definitely make from your recipes
You’re welcome!
I am looking forward to trying all 4 of your no bake cake recipes!
We hope you love them!
I tried this with 1.5 cups bananas, 2 cups semisweet chips and 1 cup milk chocolate chips. Maybe it was the milk chocolate but it didn’t really firm up and also tasted very rich, so we put it in a bowl as a dip instead and served with strawberries and plain cookies for dipping and that was a big hit
The recipe does not work with milk chocolate. Milk chocolate doesn’t have enough cocoa powder so the cake won’t set with it. We’re glad you still enjoyed it, though!
Great thats amazing
Looks yummy!!
Thank you!
I just joined right this minute.  I am absolutely going to make your chocolate cake….. for starters.
I’ll let you know how it turns out!
Thank you for these great recipes.
We hope you have fun making them!
Chocolate pudding lactate free
Love to try this.
We hope you do!
I really want to make this!! I am excited to know if I could use cupcake liners in a cupcake pan!! Please let me know!! Thank you !!!
That should work!
Looking forward to recipes.
I’ve found my dream chocolate cake recipe:
satiating – velvety and chocolaty; high-end restaurant dessert quality
weight watcher’s best friend – no oil and sugar added; flourless – gluten-free and low carb
effortless – no-bake; minimal ingredients – no dairy; no eggs or other binders
20 out of 10!???
Keep up the good work, Jennifer!
I’m so glad you enjoyed it so much!
Can’t wait to try it! First thing that popped into my mind was PEANUT BUTTER. Wonder if it would still set with pb added.
That sounds good but not sure it will work – the cake might not set up.
Great recipe
Thanks!
Great recipe, must try!
We hope you do!
I’m ready for the no baking experience I think it’s going to be a lot of fun very quick something quick and easy and requires no oven this is going to be fantastic especially on the hottest days plus it’s just about time for my birthday July is my month so I’m going to start doing a lot of no baking starting in July 2022
We hope you love the recipe!
Thank you for sharing some tips on how to make a Banana chocolate cakes without flour and not even bake its verry interesting I just want to try it and surely my kids will love it..
We hope they do!
AWSOME ?
It tasted horrible. I tried twice. No one in the family had more than a taste. Threw it away
I’m sorry your family didn’t enjoy it. As for the taste, the taste should just be bananas and chocolate. I’m not sure why it would taste horrible. Many others have tried it and enjoyed it.
Thank you and I can’t wait to enjoy your amazing easy recipes for the summer.
Let us know what you think!
I’m going to try this chocolate ? ?recipeÂ
We hope you enjoy it!
So great i want to try this recipe its so easy to make ,i can’t wait to try.
Really great and easy recipe
So glad you liked it!
All sounds good.
Where are the amounts. Guesswork????
All of the amounts are listed in the recipe card – you scrolled past it.
Great I will try it
Can cocoa b used in place of chips?
it will not work with just cocoa powder
Perfect.
Love easy healthy recipes!
We do, too!
Outstanding! Texture, taste, no time. So easy even an old Marine (we’re called “jarheads” for good reason) can do it. First time too! Thnx ??
I’m so glad you had success with the recipe!
Very excellent and knowledge helping people
This is awesome, thank you!
You are welcome!
Made so good .next time making 2?
I’m so glad you enjoyed it so much!
Interesting how my negative comment doesn’t get posted.
Your negative comment was published. All comments are held in moderation until they have a chance to be reviewed and responded to. I’m sure you noticed that when you posted this, no comments had yet been published.
Look deliciousÂ
We hope you give it a try!
Can I substitute coconut milk for the heavy cream?
Sorry I’m not sure.
Is it possible to know the amount of potassium? Â
We recommend using an online nutrition calculator to get more detailed info about the nutrition.
I made this cake it was a smash with my friends. But some don’t like bananas. Could I use avocado instead?
We haven’t tried with avocado, but we have used avocado in other similar desserts like chocolate pudding, but not sure how it will work in this cake.
I love it
That’s super wooow and super easy
We’re glad you enjoyed it!
Looks delicious.
Just so tasty and simple to make. Awesome try it you’ll love it.
I’m so glad you liked it!
Nice and easy recipes. I would love to recieve your recipes. Thanks
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Thank you for the easy cake I will do it….muchas gracias…
Let us know what you think!
Fabulous just right for our vegan granddaughters thanks
We hope she loves it!
Your recipe looks good, I will definitely try it
Enjoy!
Hi there!
Do you think Cocoa powder plus sweetener would have a similar result? I’m out of chocolate chips…
Cocoa powder won’t work – you need the chocolate chips because after they are melted and then chilled the cake firms up. Cocoa powder won’t do this.
The cake was amazing five stars
I’m so glad you liked it so much!
Will definitely try this.
Thank you for your recipe I will give you my email in my name if you have any more you can send them to me I’d love to know if you have anything to do with the two recipes are two ingredients about that bananas and the pumpkin spice can I always tried to remember was it supposed to have a little bit of oil in it please let me know in my email
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That looks delicious I’m going to give it a good try
We hope you like it!
Love this easy recipes…
I will try this recipe it looks so yummy I hope my kids will like it thanks for sendingÂ
We hope they enjoy it!
I am excited to try this! Could I use ramekin dishes for this cake instead of a 6 or 7 inch cake pan?
yes, though it may be more difficult to remove. You may want to just serve it in the ramekins
I definitely will try this and let you know if it looks as good as yours
Let us know!
Awesome!!
It’s yummy and rich. Thank you for this easy recipe.
For my second one I created a marbled effect by melting 1 cup  white chocolate chips, melting them separately from the dark choc chips and dividing the mashed bananas too then swirling the dark and white mixture in the pan for an interesting effect.
Thank you for sharing! A marbled version sounds so lovely!
I never thought cooking could be so easy and fun! Many thanks for sending me these wonderful and easy recipes.
I’m so glad you are enjoying the recipes!