Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mash the ripe bananas until smooth. Add the eggs and whisk until fully combined.
- Sift in the cocoa powder and almond flour, stirring gently to combine until you have a smooth batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Consider adding chocolate chips or nuts for extra texture. This cake can be stored in an airtight container for up to three days, or refrigerated for a week.