Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Ensure you heat-treat the dry mix for safety)
- 3 large overripe Bananas, thoroughly mashed
- 1 cup Semi-sweet Chocolate Chips (plus extra for topping)
Instructions
- Begin by heat-treating your dry chocolate cake mix to ensure it is safe for no-bake consumption. Spread the dry mix onto a baking sheet and toast it in the oven at 350°F for 5 minutes, or microwave it in 30-second intervals until it reaches 160°F. Once cooled, place the three large bananas in a large mixing bowl and mash them with a fork or potato masher until they reach a smooth, liquid-like consistency. Prepare a 8×8 inch square pan by lining it with parchment paper, leaving a slight overhang on the sides for easy removal later.
- Pour the heat-treated chocolate cake mix directly into the bowl with the mashed bananas. Use a sturdy spatula to fold the dry mix into the banana puree. Continue stirring until no dry streaks of flour remain; the batter will be very thick and fudge-like. Fold in the chocolate chips evenly throughout the mixture. Transfer the batter into your prepared pan. Use the back of a spoon or an offset spatula to press the mixture firmly into the corners and smooth out the top. Sprinkle a few extra chocolate chips over the surface for that professional bakery-style finish.
- Cover the pan tightly with plastic wrap or aluminum foil. Place the cake in the refrigerator for at least 4 hours, though overnight is preferred for the best texture. The chilling process allows the moisture from the bananas to fully hydrate the cake mix, creating a dense, “dump cake” style consistency. Once set, use the parchment paper overhang to lift the cake out of the pan. Slice into 12 even squares using a sharp knife dipped in warm water. Serve chilled and enjoy the rich, chocolatey goodness.
- Cook Time: 4 hours 10 minutes