Get ready to experience a dessert that's not just a treat, but a culinary adventure that combines the rich decadence of chocolate with the creamy sweetness of ripe bananas! These Chocolate Banana Meringue Cakes are about to transform your dessert game forever, offering a melt-in-your-mouth experience that's both elegant and irresistibly delicious. Imagine a light, airy meringue with a stunning marbled chocolate-banana swirl that looks like it belongs in a professional pastry shop – but you'll be creating this masterpiece right in your own kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 ripe bananas
- 1/2 cup cocoa powder
- 4 egg whites
- 1 cup sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this. Set aside.
- In a separate mixing bowl, sift together the cocoa powder and set aside.
- In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until frothy.
- Add the cream of tartar to the egg whites and continue to beat until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until stiff, glossy peaks form and the sugar is fully dissolved.
- Gently fold in the mashed bananas and vanilla extract into the meringue mixture. Be careful not to deflate the egg whites.
- Next, gently fold the sifted cocoa powder into the mixture until just combined. The mixture should have a marbled appearance.
- Using a spoon or a piping bag, drop or pipe small mounds of the batter onto the prepared baking sheet, leaving some space between each mound as they will spread slightly during baking.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the meringue cakes are firm to the touch and have a slight sheen.
- Once baked, remove the baking sheet from the oven and let the cakes cool on the baking sheet for about 10 minutes.
- Carefully transfer the meringue cakes to a wire rack to cool completely. They will be soft when warm but will firm up as they cool.
- Once cooled, serve the Chocolate Banana Meringue Cakes as a delightful dessert. You can enjoy them plain or with a dollop of whipped cream if desired.
Tips
- • Use very ripe bananas for maximum natural sweetness and flavor intensity • Ensure your mixing bowls are completely clean and free from any grease for perfect meringue • Beat egg whites at room temperature for maximum volume • Add sugar gradually to help create stable, glossy meringue peaks • Don't overmix when folding in bananas and cocoa to maintain the light, airy texture • Use parchment paper to prevent sticking and ensure easy removal • Let cakes cool completely to achieve the perfect firm yet delicate texture • Store in an airtight container to maintain freshness for up to 2 days
Nutrition Facts
Calories: 193kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
