Mix in the cocoa powder: Add the cocoa powder to the banana-egg mixture. Stir until the cocoa is fully incorporated, resulting in a smooth, chocolatey batter.
Cool and decorate: Let the dessert cool in the pan for a few minutes before transferring to a wire rack. Decorate with banana slices or nuts, if desired.
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes

Kcal: 180 kcal (approximately) | Servings: 6 servings

SHARING TIPS AND IDEAS
Banana selection: Use ripe bananas with brown spots for the best sweetness and flavor.
Cacao variations: You can use dark cocoa powder for a richer chocolate flavor.
Storage: Store leftovers in a microwave for up to 3 days. Reheat in the microwave for a warm treat.
Optional add-ons: Add a handful of chopped nuts, dried fruit, or dark chocolate chips to the batter for added texture and flavor.
Serving Suggestions: Serve this dessert warm with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
Vegan Option: To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and make sure the baking powder is vegan.
Portion Control: Bake the mixture in a muffin tin for individual portions that are easy to serve and great for portion control.
Texture Tips: For a fudgy texture, underbake the dessert slightly and let it cool completely before slicing.
Flavor Enhancement: Add a pinch of cinnamon or vanilla extract to the batter for an extra layer of flavor.

Enjoy!