Step 1

Preheat the oven to 350°F (177°C).

Step 2

Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and cut a long strip to line the inner sides of the pan.

Step 3

Add the bananas, cocoa powder, eggs, and maple syrup to a blender. Blend on high until completely smooth, stopping to scrape down the sides if needed.

Step 4

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 60-70 minutes or until completely set. The surface should no longer be liquidy and the surface be puffed up with some cracks.

Step 5

Let the cake cool completely and then place it into the fridge for several hours, uncovered. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. I also recommend not removing the cake from the pan until it is firmer/fully set. When ready to remove, loosen the sides with a spatula and then gently release. You can also decorate the cake before serving. I provide my frosting recipe in the notes section.

Step 6

Cut the cake with a large sharp knife. Store uneaten cake in the fridge or freezer.