Step 1

Grease the interior of a 6 or 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.

Step 2

Mash bananas with a fork, whisk or potato masher until no lumps remain. Set aside.

Step 3

Add chocolate chips to a large microwave-safe bowl. Heat at full power in 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.

Step 4

Once you have a smooth chocolate batter, add in the mashed bananas. Stir with a whiks until bananas are fully incorporated and no banana streaks remain.

Step 5

Pour batter into prepared cake pan. Place into fridge until set. I recommend refrigerating for at least 1 hour though it may be ready in less time. You can also let it sit in the fridge overnight. If you are decorating the cake, wait for it to set before adding the frosting.