No-Bake 3-Ingredient Chocolate-Banana Cake
- Total time
- 15 minutes
- Preparation time
- 15 minutes
- Calories
- 312
- Portions
- 12
Directions
1. Spray 7-inch springform pan with nonstick cooking spray. Heat 1 3/4 cups chocolate chips in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds.
2. Purée bananas, 1/2 cup peanut butter and melted chocolate in a blender on high until smooth; transfer to prepared pan. Refrigerate 4 hours or until set.
3. Heat remaining 1/4 cup chocolate chips and 2 tablespoons peanut butter in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds; spread over cake.
4. Run small knife around edge of pan to loosen; remove cake from pan and cut into 12 slices. Serve cake topped with optional toppings, if desired.
Tips & Tricks
Store the cake in the freezer for up to 2 weeks; remove from freezer 10 minutes before serving.
Ingredients
- Nonstick cooking spray
- 2 cups gluten free vegan dark chocolate chips
- 4 ripe DOLE® Bananas, peeled and cut crosswise into 2-inch pieces
- 1/2 cup plus 2 tablespoons all natural peanut butter
- Optional toppings: crushed nuts, fresh raspberries and/or pink sea salt
Nutritional Facts
| 12 Serving Per Container | |
| Serving Size | |
| Calories | 312 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (24 g) | 40% |
| Saturated Fat (11 g) | 54% |
| Sodium (55 mg) | 2% |
| Total Carbohydrate (33 g) | 10% |
| Dietary Fiber (7 g) | 29% |
| Total Sugars (19 g) | |
| Included Added Sugars (15 g) | |
| Protein (6 g) | 13% |
| Calcium | 2% |
| Iron | 30% |
| Magnesium | 2% |
| Manganese | 6% |
| Potassium (505 mg) | 15% |
| Vitamin B6 | 8% |
| Vitamin C | 6% |