Rich, Gooey, and Ready in Minutes!
Craving something sweet, chocolaty, and absolutely indulgent? This Banana Chocolate Lava Cake is your new go-to dessert. It’s soft on the outside with a gooey, molten chocolate center inside, flavored with the comforting sweetness of ripe bananas.
Made with basic pantry ingredients, it’s a quick fix for late-night cravings or an impressive treat for guests. You don’t need a mixer or fancy tools—just one bowl and a few minutes of prep time. Whether you’re baking for a special occasion or simply to satisfy your sweet tooth, this rich lava cake hits the spot every single time.
Why You’ll Love This Banana Chocolate Lava Cake
There are many reasons why this Banana Chocolate Lava Cake will become a favorite in your dessert rotation. First, it’s quick and easy to make—perfect for weeknights or when you’re short on time. You can prep and bake it in under 30 minutes!
Second, the flavor combination is irresistible. Bananas add natural sweetness and moisture, while the molten chocolate center gives that luxurious, restaurant-quality feel. The cake is moist and fluffy around the edges, with an oozing, fudgy center that surprises and delights with every bite.
Third, this recipe is versatile. It can be made in ramekins, mugs, or even a muffin tin. It’s great for one or two people but easy to scale up for a group. And lastly, it’s the perfect way to use up ripe bananas—so no more wasting fruit!
Ingredients
To make this delicious Banana Chocolate Lava Cake, gather these simple ingredients:
- 1 ripe banana, mashed – adds natural sweetness and keeps the cake moist.
- 2 oz (60g) dark chocolate or semi-sweet chocolate – for the molten center.
- 1/4 cup (60g) unsalted butter – melted with chocolate to create the rich lava base.
- 1/4 cup (50g) granulated sugar – for sweetness.
- 1 large egg – helps bind the cake and gives it structure.
- 1/4 cup (30g) all-purpose flour – just enough to give the cake body while keeping it soft.
- 1/4 tsp baking powder – a touch of lift.
- 1/4 tsp vanilla extract – enhances the flavor.
- Pinch of salt – balances the sweetness.
Optional: a scoop of vanilla ice cream or whipped cream for serving.
Nutrition Information (Per Serving)
- Calories: 360
- Fat: 22g
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 5g
- Fiber: 3g
- Sodium: 80mg
Note: Values are approximate and may vary depending on brands used.
Instructions:
Serve warm with ice cream or whipped cream. Enjoy!
Preheat oven to 375°F (190°C). Grease two ramekins or small oven-safe bowls.
In a microwave-safe bowl, melt chocolate and butter together in 30-second intervals. Stir until smooth.
Add mashed banana, sugar, egg, vanilla, and salt to the melted chocolate. Mix until combined.
Sift in flour and baking powder. Gently fold into the mixture until smooth.
Divide the batter evenly into ramekins.
Bake for 10–12 minutes, until edges are set but center is still slightly jiggly.
Let rest for 2 minutes. Run a knife around the edges and invert onto a plate.
Recipe Tips: Bake Like a Pro
- Use ripe bananas – The riper the banana, the sweeter and more flavorful the cake.
- Don’t overbake – The key to that gooey lava center is slightly underbaking the cake.
- Grease your ramekins well – This prevents sticking and helps the cake slide out easily.
- Use high-quality chocolate – Better chocolate means a richer, smoother lava center.
- Let the cake rest for 2 minutes before unmolding – This helps it set just enough to hold its shape.
Make-Ahead Tips
Banana Chocolate Lava Cake can absolutely be prepped ahead for stress-free entertaining. You can prepare the batter up to 1 day in advance and store it in the refrigerator. Simply portion it into the ramekins, cover with plastic wrap, and keep them chilled. When you’re ready to bake, let the ramekins sit at room temperature for about 10–15 minutes before putting them in the oven.
Alternatively, you can freeze unbaked lava cakes. Wrap each ramekin tightly with plastic and then foil, and freeze for up to 2 weeks. To bake from frozen, add an additional 4–5 minutes to the baking time, keeping a close eye to avoid overbaking. This way, you can enjoy a gourmet-style dessert on demand, even on your busiest days.
How to Make It Even Better
The texture of your lava cake depends a lot on timing. Keep your eye on the oven and don’t walk away. You want the edges set but the center still jiggly when gently shaken. If you bake it too long, you’ll lose that gooey lava core.
Don’t be afraid to experiment with different chocolate types. Dark chocolate gives a deep, bittersweet flavor, while milk chocolate offers a creamier, sweeter experience. You can even insert a square of caramel or peanut butter chocolate in the center before baking for a fun twist.
Lastly, presentation makes a big difference. Dust the cake with powdered sugar or cocoa, and serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce. These small touches make your homemade dessert look and feel restaurant-worthy—and your guests will be asking for seconds.