Banana Cake with Chocolate Glaze

Ripe bananas make this cake naturally sweet and incredibly moist, while a glossy sugar-free chocolate glaze takes it right over the top. Served with a scoop of one-ingredient banana ice cream, it is the kind of dessert that disappears fast. If you love banana bakes, our Banana Apple Walnut Oat Cake is another keeper.

Ingredients

For the cake:

• 3 eggs
• 20 g (1.5 tbsp) coconut oil
• 120 g (1/2 cup) yogurt
• Sweetener, to taste
• Baking powder
• 30 g (1/4 cup) rice flour
• 70 g (3/4 cup) oat flakes ground into flour
• 70 g (1/2) banana

For the glaze:

• 40 g (3 tbsp) milk
• 40 g (1.4 oz) sugar-free 72% chocolate

For the ice cream:

• 90 g (1) frozen banana
• 20 g (1.5 tbsp) water

Instructions

1. Freeze the banana for the ice cream ahead of time.
2. Beat the eggs with sweetener, add yogurt, oil, flours, and baking powder; mix well. Line the pan with banana slices, pour in the batter, and bake at 180C (350F) for 40-45 minutes until a toothpick comes out clean.
3. Turn the cake out and let cool.
4. For the glaze, heat the milk with the chocolate until melted and pour over the cake.
5. Blend the frozen banana with water into ice cream and serve a scoop on each slice (it melts, so add just before serving).

Tips

• Use very ripe, spotty bananas — they give the sweetest flavor and the moistest crumb. Check the USDA nutrition database if you want the full breakdown.
• Let the cake cool completely before pouring over the glaze so it sets in a smooth, glossy shell.
• Blend the banana ice cream just before serving, since it melts fast. For more breakfast-dessert ideas, try our 10-Minute Oat Cake with Banana and Cottage Cheese Cream, and find more banana baking inspiration at Allrecipes.

Nutrition: per 100 g: 201.4 kcal, protein 7.2 g, fat 7.9 g, carbs 21 g.