Hi Reader,

Happy Sunday, How are you all doing? Which part of the world are you and how is the weather treating you? Wherever you are take care of your self.

So today, I am sharing , a healthy dessert. If you're looking for a dessert that feels rich, soft, and easy to make, this Gluten Free Chocolate Banana Cake | No Added Sugar is a great one to save. It uses coconut flour, cocoa powder, ripe bananas, and eggs to make a moist cake with natural sweetness and no added sugar.

In the video, you'll see how the batter comes together step by step, including:

• mixing melted butter with cocoa powder first
• mashing ripe bananas for sweetness
• adding coconut flour, baking powder, and salt
• baking the cake at 180°C for 25 to 30 minutes
• checking the texture with a toothpick test

A few details make this recipe especially useful. Coconut flour absorbs a lot of liquid, so the batter gets thick, and the egg count matters. Once baked, the cake stays good in the fridge for 4 to 5 days, and slices can also be frozen for 2 to 3 months.

For the written recipe, the coconut flour chocolate banana cake recipe is linked in the description too. If you enjoy gluten-free baking, this is an easy one to add to your list.

Happy Baking,

Renu

P.S.

If you're new to Indian cooking, my Indian Cooking Confidence Guide is a great place to start. It covers pantry essentials, practical shortcuts, and beginner-friendly recipes designed to build confidence.

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