Preheat the oven: Set your oven to 180°C (350°F) and allow it to preheat while you prepare the dessert.
Prepare the bananas: Peel the bananas and place them in a large mixing bowl. Mash them well with a fork or potato masher until smooth.
Add the eggs: Crack the eggs into the bowl with the mashed bananas. Beat the mixture well until fully combined and slightly frothy.
Mix in the cocoa powder: Add the cocoa powder to the banana-egg mixture. Stir until the cocoa is completely incorporated, resulting in a smooth, chocolatey batter.
Optional baking powder: If you desire a slightly fluffier texture, add the baking powder and mix well.
Bake the dessert: Pour the batter into a greased or lined baking dish. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Cool and decorate: Allow the dessert to cool in the pan for a few minutes before transferring to a wire rack. Decorate with banana slices or nuts if desired.
Banana Selection: Use ripe bananas with brown spots for the best sweetness and flavor.
Cocoa Variations: You can use dark cocoa powder for a richer chocolate flavor.
Optional Add-Ins: Add a handful of chopped nuts, dried fruits, or dark chocolate chips to the batter for extra texture and flavor.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a warm treat.
Serving Suggestions: Serve this dessert warm with a dollop of Greek yogurt or a drizzle of honey for added sweetness.
Vegan Option: To make this recipe vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure the baking powder is vegan.
Portion Control: Bake the mixture in a muffin tin for individual portions that are easy to serve and great for portion control.
Texture Tips: For a fudgier texture, slightly underbake the dessert and allow it to cool completely before slicing.
Flavor Enhancements: Add a pinch of cinnamon or vanilla extract to the batter for an additional layer of flavor.
