Peel the ripe bananas and cut them into smaller pieces. Place them in a large bowl and mash them thoroughly with a fork or potato masher until smooth.

Separate the eggs, placing the egg whites in a clean mixing bowl. Add the egg yolks to the mashed banana bowl.

Add the cocoa powder, vanilla extract, and baking powder to the banana mixture. Mix everything together with a whisk or spatula until well combined and chocolatey.

Add a pinch of salt to the egg whites. Using an electric mixer or whisk, whip the egg whites until they form stiff peaks. They should look fluffy and hold their shape.

Gently fold the whipped egg whites into the chocolate banana mixture. Use a spatula to scoop from the bottom and fold over the top until the mixture is uniform, being careful not to knock out the air.

Fold half of the chopped dark chocolate and pecans into the batter, or save them all to sprinkle on top.

Pour the batter into a baking dish lined with parchment paper or greased. Sprinkle the remaining chocolate chunks and pecans over the top to decorate.

Bake in a preheated oven at 180°C (360°F) for 35–40 minutes.

Let the dessert cool slightly before slicing. Enjoy your healthy, sugar-free, protein-packed treat!