No-Bake 3-Ingredient Chocolate-Banana Cake

Ingredients

•             Nonstick cooking spray
• 2          cups gluten free vegan dark chocolate chips
• 4          ripe DOLE® Bananas, peeled and cut crosswise into 2-inch pieces
• 1/2      cup plus 2 tablespoons all natural peanut butter
•             Optional toppings: crushed nuts, fresh raspberries and/or pink sea salt

Directions

1. Spray 7-inch springform pan with nonstick cooking spray. Heat 1 3/4 cups chocolate chips in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds.

2. Purée bananas, 1/2 cup peanut butter and melted chocolate in a blender on high until smooth; transfer to prepared pan. Refrigerate 4 hours or until set.

3. Heat remaining 1/4 cup chocolate chips and 2 tablespoons peanut butter in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds; spread over cake.

4. Run small knife around edge of pan to loosen; remove cake from pan and cut into 12 slices. Serve cake topped with optional toppings, if desired.

Tips & tricks

Store the cake in the freezer for up to 2 weeks; remove from freezer 10 minutes before serving.