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383 grams overripe bananas without peels (approximately 1.5 cups + 3 tbsp banana puree)

½ cup + 2 tbsp (54 g) Dutch process cocoa powder

2 large eggs

3 tbsp (1.5 fl oz/44 ml) maple syrup

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1. Preheat the oven to 350°F (177°C).

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.

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.

4. Pour the batter into the prepared cake pan and smooth the top with a spatula.

5. 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.

6. Let the cake cool completely and then place it into the fridge for several hours, uncovered.

7. When ready to remove, loosen the sides with a spatula and then gently release.

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

Optional chocolate frosting:

½ cup dark chocolate chips

¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream)

Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.