Name: Air Fryer Flourless Chocolate Banana Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 pc Banana Ripe, unpeeled; 3 pc Egg Separated; 2 tbsp Greek Yogurt Thick; 1.5 tbsp Cocoa Powder Unsweetened; 1 tbsp Cornstarch; 1 pc Orange Zest only; 2 tbsp Sugar; 0.5 tsp Lemon Juice; 1 tsp Vanilla Extract; 1 tsp Butter Or neutral oil, for parchment; 1 pinch Powdered Sugar For dusting

1

Roast the Bananas

375°F8m

Pierce each banana peel 2–3 times with a fork to allow steam to escape.
Place the unpeeled bananas in the air fryer basket.
Air fry until the skins are completely darkened and the flesh is very soft.

Use very ripe bananas for a naturally sweet, concentrated puree.

2

Prepare the Chocolate Banana Base

Separate the 3 eggs, placing the yolks in one bowl and the whites in a separate, clean, dry mixing bowl.
Let the roasted bananas cool for 3–5 minutes, then peel them and transfer the flesh to a cutting board.
Mash the bananas with a fork until smooth and thick.
Add the mashed bananas to the egg yolks along with the Greek yogurt and vanilla extract.
Finely grate the zest of 1 orange into the mixture and whisk until combined.

Separate each egg individually to prevent a broken yolk from contaminating all the whites.

3

Add the Cocoa and Cornstarch

Place a fine-mesh sieve over the banana and egg yolk mixture.
Sift in the cocoa powder and cornstarch.
Whisk thoroughly until the mixture is smooth, thick, and glossy, with no visible lumps.

Sifting prevents cocoa lumps and helps distribute the cornstarch evenly.

4

Whip the Egg Whites

Add the lemon juice to the egg whites.
Beat with an electric mixer on medium speed until white foam forms.
Gradually add the sugar in small portions while continuing to beat.
Increase the speed to high and whip until stiff, glossy peaks form.

The bowl and beaters must be completely clean and grease-free for a stable meringue.

5

Fold the Meringue into the Chocolate Batter

Add approximately one-third of the whipped egg whites to the chocolate banana mixture.
Gently whisk to lighten the batter.
Transfer the chocolate mixture into the bowl containing the remaining two-thirds of the meringue.
Using a spatula, gently fold from the bottom upward with broad, circular movements until no white streaks remain.

Avoid stirring or overmixing. Gentle folding preserves the air bubbles responsible for the cake's rise.

6

Prepare the Baking Pan

Line the bottom and sides of a suitable air fryer baking pan with parchment paper.
Brush the parchment with a very thin, even layer of butter or oil.
Pour the chocolate batter into the prepared pan.
Gently level the surface with a spatula without knocking out the trapped air.

Avoid excess butter or oil, especially pooling at the bottom of the pan.

7

Bake the Chocolate Banana Cake

295°F32m

Place the baking pan in the air fryer basket.
Air fry until the top is set and has a dry, delicate crust.
Check that the center is set before removing the cake from the heat.

Use a pan that fits comfortably inside the basket and allows air to circulate around it.

8

Cool Gradually

25m

Turn off the air fryer when baking is complete.
Open the basket just 2–3 inches (5–7.5 cm) and leave the cake inside for 10 minutes.
Carefully remove the pan and let the cake rest at room temperature for another 15 minutes.

Gradual cooling helps reduce sudden temperature changes, although some natural settling is normal for an airy cake.

9

Dust and Serve

Dust the top lightly with powdered sugar using a fine-mesh sieve.
Slice the cake into portions while still slightly warm and serve.

Dust with powdered sugar just before serving for the best appearance.

Air Fryer Flourless Chocolate Banana Cake

Instructions