If you’re craving a dessert that’s irresistibly sweet, simple to make, and perfect for any occasion, you’re going to love this 2 Ingredient No Bake Banana Chocolate Cake Recipe. It’s the ultimate no-fuss treat where just ripe bananas meet melted semisweet chocolate to create an indulgent, creamy cake that sets beautifully in the fridge. Whether you’re short on time or just looking for a naturally sweet dessert without complicated steps, this banana chocolate cake is a delightful celebration of flavor and ease all rolled into one.
Ingredients You’ll Need
Believe it or not, this cake brings together just two humble, natural ingredients that do all the heavy lifting. Each component plays a crucial role: bananas add creaminess and natural sweetness, while chocolate lends rich, silky depth and that classic dessert magic.
- 1 cup (232 g) mashed bananas: Use ripe bananas for the sweetest, smoothest texture that blends perfectly with chocolate.
- 2 cups (365 g) semisweet chocolate chips: These melt smoothly to create a luscious base, balancing the banana’s sweetness with a rich bittersweet undertone.
How to Make 2 Ingredient No Bake Banana Chocolate Cake Recipe
Step 1: Prepare Your Pan
Start by greasing the inside of a 6 or 7 inch springform baking pan to ensure your cake won’t stick. Then, line the bottom and inner sides with parchment paper for easy removal and a smooth finish. This small prep step guarantees a neat presentation and hassle-free serving later on.
Step 2: Mash the Bananas
Grab your fork, whisk, or potato masher and mash the bananas until they’re completely lump-free. The smoother the bananas, the silkier your cake batter will be, bringing a velvety texture that complements the rich chocolate perfectly.
Step 3: Melt the Chocolate
Place the chocolate chips in a microwave-safe bowl and melt them in 1-minute bursts, stirring in between to prevent scorching. Typically, it takes about 2 minutes total for a glossy, smooth melt. You can also take the stovetop route with a double boiler method for gentle, even heating.
Step 4: Combine Bananas and Chocolate
Once your chocolate is beautifully melted and smooth, whisk in the mashed bananas. Stir gently but thoroughly until the banana is fully incorporated, and you see no streaks. This blend is the heart of the 2 Ingredient No Bake Banana Chocolate Cake Recipe, creating a harmonious, creamy batter.
Step 5: Chill and Set
Pour your luscious batter into the prepared pan, then place it in the fridge to set. I recommend at least 1 hour for firmness, but if patience allows, overnight chilling deepens the flavor and texture. Your cake will firm up beautifully, making it easy to slice and serve.
How to Serve 2 Ingredient No Bake Banana Chocolate Cake Recipe
Garnishes
Elevate your cake with simple yet stunning garnishes. A sprinkle of chopped nuts like toasted walnuts or pecans adds a satisfying crunch. Alternatively, fresh banana slices or a dusting of cocoa powder bring elegance without overpowering the dessert’s natural flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance the creamy texture. For a fresh contrast, serve alongside a light berry salad—think blueberries or raspberries—that add a bright, tart note that complements the rich chocolate and banana.
Creative Ways to Present
For an eye-catching presentation, cut the cake into small squares and serve on a decorated platter with garnishes arranged artistically. You could also layer slices between thin wafers or wafers cookies to make delightful banana chocolate cake sandwiches, turning this simple recipe into a playful treat everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover pieces of this cake keep beautifully in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 3 days. The banana and chocolate flavors actually mellow and deepen as it rests, making leftovers just as delicious as freshly made.
Freezing
If you want to save this cake for longer, it freezes well. Wrap tightly in plastic wrap and then place it in a freezer bag to protect it from freezer burn. Frozen banana chocolate cake lasts about 1 month without losing its moist, creamy texture. Thaw overnight in the fridge before serving.
Reheating
This cake is best served chilled, so reheating isn’t necessary. If you prefer slightly softer chocolate, let it sit at room temperature for 10-15 minutes before slicing. Avoid microwaving, as it can disrupt the smooth texture and cause the chocolate to separate.
FAQs
Can I use other types of chocolate?
Absolutely! While semisweet chocolate chips provide the perfect balance of sweetness, you can experiment with milk chocolate for a creamier taste or dark chocolate for a more intense cocoa flavor. Just be aware that sweeter chocolates may change the overall sweetness of the cake.
What if my bananas are not ripe enough?
For best results, use bananas that have plenty of brown spots—they’re naturally sweeter and mash more easily, enhancing both sweetness and texture in your cake. Unripe bananas will make the cake less sweet and could create lumps.
Is it possible to make this cake vegan?
Yes! Choose semisweet or dark chocolate chips labeled vegan, and confirm your bananas are fresh—which they naturally are. This simple swap keeps the 2 Ingredient No Bake Banana Chocolate Cake Recipe completely plant-based and delicious.
Can I add other flavors or toppings?
Certainly! For a flavor twist, add a splash of vanilla extract or a pinch of cinnamon when mixing the bananas and chocolate. You can also top the cake with shredded coconut, chopped nuts, or even a drizzle of peanut butter to personalize it.
How do I ensure the cake sets properly?
Refrigerate the cake for at least an hour so the chocolate firms up around the bananas, creating that perfect sliceable texture. If the room is warm, chilling longer or overnight is best to keep it nicely set and avoid melting.
Final Thoughts
This 2 Ingredient No Bake Banana Chocolate Cake Recipe truly takes simplicity to a whole new level while delivering incredible flavor and texture. It’s the kind of recipe you’ll find yourself returning to again and again—whether for an effortless weeknight dessert or an impressive dish to bring to potlucks. Give it a try and enjoy the pure magic of bananas and chocolate coming together in such an easy, satisfying way.
Print
2 Ingredient No Bake Banana Chocolate Cake Recipe
- Total Time: 1 hour 12 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This easy and delicious no-bake banana chocolate cake combines the natural sweetness of mashed bananas with rich melted semisweet chocolate to create a smooth, fudgy dessert that requires no baking. Ready in just 20 minutes plus chilling time, it’s perfect for a quick indulgence without heating up the kitchen.
Ingredients
Ingredients
- 1 cup (232 g) mashed bananas
- 2 cups (365 g) semisweet chocolate chips
Instructions
- Prepare the Pan: Grease the interior of a 6 or 7 inch springform baking pan. Line the bottom and inner sides with parchment paper to ensure easy removal of the cake once set.
- Mash the Bananas: Use a fork, whisk, or potato masher to mash the bananas thoroughly, removing all lumps. Set the mashed bananas aside.
- Melt the Chocolate: Place the chocolate chips in a large microwave-safe bowl. Heat at full power in 1-minute intervals, stirring between each, until the chocolate is completely melted and smooth. This usually takes about 2 minutes total. Alternatively, melt the chocolate using a double boiler on the stove.
- Combine Ingredients: Pour the mashed bananas into the melted chocolate. Whisk the mixture vigorously until the bananas are fully incorporated and no streaks remain, resulting in a uniform batter.
- Set the Cake: Transfer the chocolate-banana batter into the prepared springform pan, smoothing the surface. Refrigerate the cake until it is fully set; this will take at least 1 hour but can be left overnight for convenience. If decorating with frosting, wait until the cake is completely chilled before applying.
Notes
- The cake is best refrigerated to set, making it ideal for make-ahead desserts.
- You can substitute semisweet chocolate chips with dark chocolate chips for a richer flavor.
- If you prefer a sweeter cake, use ripe bananas with natural sweetness.
- This recipe does not require baking; heat comes from melting the chocolate only.
- For easier removal, ensure the parchment paper is well-secured in the pan before pouring batter.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
