Tuesday, October 1, 2013

Individual Flourless Chocolate Cinnamon Banana Cakes

Several times over the past year, I have made an Eat Live Paleo recipe for Flourless Chocolate Cinnamon Banana Cake.  I made some changes to the recipe to sweeten it up so it didn't need a side of ice cream, and wrote a blog post about it back in August.  I am always looking to improve the recipes I make, and I had some inspiration for this one while I was out walking this morning. 

I thought the cake might cook better in small portions, and I am always looking for an excuse to use my Polish pottery muffin pans.  Plus, portion control is always a good thing.  :-)

I recently purchased Guittard Semisweet and Milk Chocolate Chips at The Fresh Market to use in this recipe. They are made in a peanut and gluten free facility. 

I weighed the chocolate in my double boiler before putting it on the stove. 

The amount of batter was perfect for making 12 individual chocolate cakes. 

You will know they are done when they are puffed up and firm to the touch.  My daughters beg me to make these cakes on a regular basis.  They love to take them to school for a lunch treat.  

Individual Flourless Chocolate Cinnamon Banana Cakes


5 ounces semisweet chocolate
5 ounces milk chocolate
1 stick (1/2 cup) unsalted butter -- room temperature
1 1/2 C mashed ripe bananas (about 3 large bananas)
4 large eggs
1 T cinnamon
1 tsp vanilla
1/2 tsp kosher salt


Preheat oven to 350 degrees.  Spray a muffin pan with cooking spray.  

Melt the chocolate in a double boiler and set aside to cool slightly.

In a mixer, cream the butter before adding the bananas, eggs, cinnamon, vanilla, and salt.  Slowly add the melted chocolate and continue to beat the mixture until all ingredients are well incorporated.  Add the batter to your muffin pan and bake for about 22 minutes, until set.  Allow the cakes to cool before removing them.  

Store leftovers in the refrigerator.  These cakes are best served at room temperature or right out of the fridge. 

This recipe makes 12 cakes.  

Recipe Notes

Sometimes I put the wire whisk on my KitchenAid stand mixer for the final mix to better incorporate the ingredients.

I use Vietnamese Extra Fancy Cinnamon from Penzys Spices.  It's described as extremely strong, flavorful and sweet.  

We like these cakes served cold, right out of the refrigerator.

Optional -- Use salted butter and decrease salt to 1/4 teaspoon.  I had to do this once when I was out of unsalted butter.  

Calories -- Each cake has about 235 calories with the ingredients I use.  


  1. Mine are in the oven right now. I added coconut and choc chips to the top instead of mixing in the chocolate because I don't love chocolate....we shall see how it works! I'll let you know!

  2. These look great, Alexis! We'd love for you to share them on our Gluten Free & DIY Tuesday Link Up!