Flourless Chocolate Banana Pudding Cakes

We’re starting to get settled into Kindergarten. We love our teacher and Bryce looks forward to going to school every day. She’s in transition however between toddlerhood and the idea of being 5. She can’t quite decide which she’d like to be and so we spend a lot of time telling the story of when she was born and all the things she used to do when she was a baby. She asks me to give her warm milk in an old bottle and I have to gently say no. Her doll has a binky and when I told her that wasn’t for her she told me that she had been hiding it up in her room for the last 2 years. I had to laugh.

When she’s feeling like she wants to be a big girl she often will talk about what she wants to be when she grows up. She’d like to go to cooking school. She’s also told me several times…”Mom, I when I’m a grown up I want to be a scientist” and “Mom, when I grow up I want to make clothes.” All fine by me.

One thing that I can always count on is her love of dessert! We loved these flourless pudding cakes, gluten and dairy free. I got the recipe from my favorite new cookbook, The Sprouted Kitchen.

Flourless Chocolate Banana Pudding Cakes (Gluten + Dairy Free!)

3 oz. good quality dark chocolate, chopped
2.5 oz. good quality milk chocolate, chopped
2 very ripe bananas
1 egg, beaten
1/2 tsp vanilla
1/4 c natural cane sugar
1/2 tsp sea salt
2 egg whites

Preheat the oven to 350 degrees.
Butter (6) six-oz ramekins and set aside.

Combine both chocolates in a heat proof bowl and put in the microwave for 30 seconds. Take the chocolate out and stir, put back in the microwave for 30 seconds. Keep repeating this process until the chocolate is melted and creamy. Set it aside to cool slightly. This process will also temper the chocolate.

In a large mixing bowl, mash the bananas very well…the smoother the better! Add the egg, vanilla, cane sugar and salt. Stir to combine. Gently incorporate the melted chocolate until combined.

In another bowl, whip the egg whites with a hand-held mixer or in a stand mixer on high-speed until they form firm peaks. This will take a few minutes. Gently fold the egg whites into the chocolate mixture in a few big sweeps to avoid deflating the egg whites. It’s okay if some streaks remain in the batter.

Divide the mixture among the ramekins and place in a 9×13 pan. Fill the pan with boiling water that reaches about half way up the sides of the ramekins. Bake 20-22 minutes, until the tops of the cakes are set.

Top with vanilla ice cream and finish with a sprinkle of cinnamon if you have it…I did not! Use coconut milk ice-cream to be dairy free (and in this case, gluten-free as well!)

Have a fantastic day!


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