RecipeSlow Cooker Chocolate Banana Fudge Cakes

Nutrition Facts
Amount per Serving
  • Calories: 350
  • Protein: 7 g
  • Total Fat: 21 g
    • Unsaturated Fat: 11 g
    • Saturated Fat: 10 g
  • Cholesterol: 95 mg
  • Total Carbohydrate: 41 g
  • Dietary Fiber: 5 g
  • Total Sugar: 25 g
    • Natural Sugar: 5 g
    • Added Sugar: 20 g
  • Sodium: 115 mg

The slow cooker is not solely for soups, stews, and savory suppers—it can also be used to make decadent desserts, too! This indulgent, chocolaty recipe is an easy DIY treat that looks and tastes like an elegant dessert from a fancy restaurant. While you can also cook these single-serve sweets in the oven (bake at 350˚ for 25 to 28 minutes), the slow cooker gives them an extra-fudgy consistency. Bonus: Both the slow cooker and oven cooking methods create a mouthwatering bakeshop aroma in your kitchen. And you gotta love that bananas add creaminess, natural sweetness, fiber and potassium to this yummy dessert. Oh, this recipe is also gluten-free, wheat-free and dairy-free (if you use dairy-free chocolate chips) if you happen to have dietary restrictions.

* Unfortunately, you cannot make these fudge cakes, nor my Slow Cooker Chocolate Fudge Brownie Cakes, in the Instant Pot using the slow cooker setting as it doesn’t perform like a classic 6-quart slow cooker. An Instant Pot is a smaller container and seals in the moisture, even more so than the crockpot. If you do not have a classic 6-quart slow cooker, I suggest using instructions for oven prep.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • 4 ramekins (~6 ounces each)
  • 1¼ cups semisweet chocolate chips, divided*
  • 2 large eggs, at room temperature, and lightly beaten
  • • ⅓ cup mashed ripe banana (~1 small or ¾ large banana)
  • 2 teaspoons vanilla extract
  • ¼ cup finely ground almond flour
  • 1 teaspoon baking powder
  • Pinch salt

* For a no-added-sugar version, use a brand of chocolate chips sweetened with dates, stevia, or monkfruit. I’m loving these date-sweetened chocolate chips and these stevia-sweetened semi-sweet chocolate chips.


Generously spray the bottom of each ramekin with nonstick oil spray (this is important to prevent sticking). Set aside. If the bottom and sides are well-coated with oil spray, the cakes will slide out easily while still warm. Although, I like to serve mine in the ramekins.

In a small microwave-safe bowl, add 1 cup of the chocolate chips and microwave for 30 to 60 seconds or until the chocolate has melted. Be sure to stir halfway through to prevent scorching. Stir until silky smooth and no lumps remain. Set aside to slightly cool.

After the melted chocolate has slightly cooled (5 minutes or so—it is very important to allow it to cool before adding in other ingredients), whisk in the eggs, mashed banana and vanilla extract. Mix until well incorporated. Using a rubber spatula gently fold in the almond flour, baking powder and salt. Fold in the remaining ¼ cup chocolate chips. Evenly divide the batter between four prepared ramekins.

Place the ramekins in the bottom of a slow cooker. Cover and set the slow cooker to high. Cook for 2 hours on high for a fudgy consistency. Remove lid. Allow cakes to sit for 5 minutes or so. Then serve warm in ramekins topped with optional whipped cream, fresh berries and a dash of cocoa powder for garnish!

Note: If you don’t have a slow cooker, bake the ramekins in the oven at 350°F for 25 to 28 minutes. Adjust cooking time if you use ramekins that are a different size; increase for larger containers, decrease for smaller containers.

Try this Banana Bread Overnight Oats!