Banana Chocolate Lava Cakes

These Banana Chocolate Lava Cakes are a velvety embrace of rich, deep chocolate. Each bite melts with wholesome cacao and the natural sweetness of ripe bananas and maple syrup, while a hidden molten center adds a luscious, chocolatey touch. Served warm or cold with fresh strawberries or a sprinkle of powdered sugar, this indulgent treat is perfect for sharing—whether it’s a cozy date night or a sweet surprise for someone special.

Ingredients for Banana Chocolate Lava Cakes

• 1 medium ripe banana (126 g)
• 2 tablespoons (14 g) raw cacao powder or cocoa powder
• 2 tablespoons (30 ml) raw pure honey or maple syrup for a vegan option
• 1 tablespoon (15 ml) melted coconut oil or unsalted butter, more for greasing ramekins
• 1 large egg (50 g), room temperature (or a flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 minutes)
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1/4 teaspoons (0.25 g) baking powder
• 1/8 teaspoons (0.75 g) kosher salt
• 4 teaspoons (14 g) chopped dark chocolate, for extra lava effect or semi-sweet chocolate chips
• 2-4 fresh strawberries, hulled and halved, for serving

Recommended Equipment

• Ramekins: Oven-proof, 1/4 or 1/2 cup (2-4 ounces / 60-120 grams)
• Small Masher or Fork: For mashing bananas and mixing with the other ingredients.

How to Make Banana Chocolate Lava Cakes

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease two 1/4 or 1/2 cup (2-4 oz / 60-120 g) ramekins with a little coconut oil or butter.

Mash and Mix: In a bowl, peel and mash the banana with honey, melted coconut oil, egg, vanilla extract, baking powder, cacao powder, and salt until the batter is smooth and glossy.

Assemble: You should get about 1 cup (240g) of raw batter. Divide the batter evenly between the two ramekins, about 1/2 cup (120g) each. Press 2 teaspoons (5g) of dark chocolate chips or chopped dark chocolate into the center of each ramekin for a gooey lava center.

Bake: Bake the cakes for 10–12 minutes, or until the edges are set but the centers are still slightly wobbly. Avoid overbaking to keep the molten center intact.

Cool Slightly: Let the ramekins cool for 2–3 minutes. Run a knife around the edges if you’d like to invert them onto plates, or serve them directly in the ramekins.

Garnish and Serve: Top each cake with fresh strawberries and an optional drizzle of honey, a dusting of cacao powder, or confectioners’ sugar. Serve warm or enjoy them cold!

Storage and Reheating: Cover ramekins tightly with plastic wrap, ramekin lids, or store them in an airtight container. Refrigerate for 2–3 days. To reheat, keep cakes in the ramekins and microwave for 15–30 seconds until warm.

You May Also Like…

• Banana Chocolate Fudge Brownies Recipe
• 3 Ingredient Banana Oat Mug Cakes Recipe
• 2 Ingredient Banana Pancakes Recipe