Introduction

This Ultimate Double Chocolate Banana Cake is surprisingly simple to make, combining rich cocoa with sweet, ripe bananas for an incredibly moist and decadent dessert. If you love chocolate, you might also enjoy this Black Forest Cheesecake Recipe or these Butterfinger Chocolate Caramel Crunch Truffles Recipe.

Ingredients

This Double Chocolate Banana Layer Cake delivers an incredibly moist, rich crumb with deep chocolate flavor and sweet banana notes throughout every decadent bite.

• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Double Chocolate Banana Layer Cake is about 20% faster than similar recipes thanks to its simplified mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Gather all ingredients for your Double Chocolate Banana Layer Cake: flour, cocoa powder, baking soda, salt, ripe bananas, sugar, eggs, oil, buttermilk, and vanilla. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.

Pro tip: Use very ripe bananas with brown spots for maximum sweetness and moisture. Measure your dry ingredients accurately by spooning flour into measuring cups and leveling off with a knife.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, and ½ teaspoon salt. This ensures even distribution of leavening agents and prevents lumps in your Double Chocolate Banana Layer Cake batter.

Sift the cocoa powder if it appears clumpy for a smoother cake texture. Set the dry mixture aside while you prepare the wet ingredients.

Step 3 — Mash Bananas and Mix Wet Ingredients

In a large bowl, mash 3 very ripe bananas until smooth with only small lumps remaining. Add 1¾ cups granulated sugar, ¾ cup vegetable oil, 3 large eggs, 1 cup buttermilk, and 2 teaspoons vanilla extract.

Whisk vigorously until the mixture is well combined and slightly frothy. The bananas should be fully incorporated into the liquid ingredients.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix—stop when no flour streaks remain.

For extra chocolate flavor, fold in 1 cup of chocolate chips at this stage. The batter will be thick but pourable.

Step 5 — Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Rotate pans halfway through baking for even browning. The cakes are done when they spring back when lightly pressed in the center.

Step 6 — Cool the Cakes

Remove the pans from the oven and let cool in pans for 15 minutes. Then run a knife around the edges and invert onto wire racks to cool completely.

Cooling completely is crucial—warm cakes will melt your frosting and make layering difficult. This typically takes 1-2 hours.

Step 7 — Prepare Chocolate Frosting

While cakes cool, make chocolate frosting by beating 1 cup softened butter until creamy. Gradually add 3½ cups powdered sugar, 1 cup cocoa powder, ½ cup heavy cream, and 2 teaspoons vanilla.

Beat on medium-high speed for 3-4 minutes until light and fluffy. If frosting is too thick, add more cream 1 tablespoon at a time.

Step 8 — Assemble the Layer Cake

Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Carefully place the second layer on top.

Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes before adding the final layer of frosting for a smooth finish.

Step 9 — Decorate and Serve

Use remaining frosting to create decorative swirls on top. Garnish with banana slices, chocolate shavings, or additional chocolate chips if desired.

For best results, let the Double Chocolate Banana Layer Cake sit at room temperature for 30 minutes before slicing. Store covered at room temperature for up to 3 days.

Nutritional Information

Calories	485
Protein	7g
Carbohydrates	68g
Fat	23g
Fiber	5g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or chocolate protein powder for a boost; adds subtle sweetness and richness.
• Almond Flour — Use almond flour in place of all-purpose for a gluten-free, lower-carb option; yields a nutty, moist crumb.
• Coconut Oil — Swap butter with coconut oil for dairy-free baking; imparts a light tropical note that complements banana.
• Unsweetened Cocoa — Choose unsweetened cocoa over Dutch-process for less sodium and a deeper, more intense chocolate flavor.
• Maple Syrup — Substitute refined sugar with pure maple syrup; offers natural sweetness and a warm, caramel-like undertone.
• Greek Yogurt — Replace some oil or butter with plain Greek yogurt to reduce fat while adding protein and tangy moisture.
• Oat Flour — Opt for oat flour as a gluten-free, whole-grain alternative; provides a mild, slightly sweet base for the cake.
• Dark Chocolate Chips — Use 70% dark chocolate chips instead of milk chocolate for less sugar and a more robust, bittersweet finish.

Serving Suggestions

• Pair with vanilla bean ice cream for a classic hot-and-cold dessert experience
• Serve with freshly brewed coffee or a glass of cold milk to balance the rich chocolate flavor
• Top with chocolate shavings and sliced bananas for an elegant presentation
• Perfect for birthday celebrations, potlucks, or as a special weekend treat
• Dust with cocoa powder and add mint sprigs for a restaurant-quality finish
• Create individual portions by baking in ramekins for dinner parties
• Accompany with fresh berries to cut through the sweetness

This Double Chocolate Banana Layer Cake makes an impressive centerpiece for any gathering. The moist banana layers and rich chocolate frosting create a dessert that’s both comforting and decadent, perfect for satisfying chocolate cravings while using up ripe bananas.

Common Mistakes to Avoid

• Mistake: Using unripe bananas lacking sweetness and flavor. Fix: Use very ripe, spotty bananas for maximum natural sweetness and moisture.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Gently fold until just combined to prevent a tough, dense cake crumb.
• Mistake: Baking with cold ingredients causing uneven mixing. Fix: Bring eggs, milk, and butter to room temperature for a smoother, more homogenous batter.
• Mistake: Incorrectly measuring flour, leading to a dry cake. Fix: Spoon flour into the measuring cup and level it off; avoid scooping directly from the bag.
• Mistake: Overbaking the layers, which dries them out. Fix: Start checking for doneness 5 minutes before the recipe’s minimum bake time with a toothpick test.
• Mistake: Frosting a warm cake, causing the frosting to melt and slide. Fix: Allow the Double Chocolate Banana Layer Cake layers to cool completely on a wire rack before assembling.
• Mistake: Using low-quality cocoa powder with weak chocolate flavor. Fix: Opt for a high-quality, natural or Dutch-process cocoa powder for a rich, deep chocolate taste.
• Mistake: Skipping the crumb coat for a messy final appearance. Fix: Apply a thin layer of frosting first to seal in crumbs, then chill before adding the final coat.

Storing Tips

• Fridge: Store the Double Chocolate Banana Layer Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before freezing in a freezer-safe container for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. Reheat individual slices in the microwave for 15–20 seconds or until warmed through.

Always ensure the cake reaches an internal temperature of at least 165°F when reheating for food safety.

Conclusion

This Double Chocolate Banana Layer Cake is a decadent dessert that’s surprisingly easy to make. If you love rich chocolate treats, try our Mississippi Mud Cake Recipe or Chocolate Cloud Cake Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make this Double Chocolate Banana Layer Cake ahead of time?

Yes, you can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the Double Chocolate Banana Layer Cake the day you plan to serve it for the best texture.

What is the best way to mash bananas for this cake?

Use very ripe bananas with brown spots for maximum sweetness and moisture. Mash them thoroughly with a fork or potato masher until no large lumps remain. This ensures even distribution of banana flavor throughout your Double Chocolate Banana Layer Cake.

Can I substitute the cocoa powder with something else?

For the best flavor, we do not recommend substituting the cocoa powder. Using a high-quality unsweetened cocoa powder is key to achieving the rich, deep chocolate flavor that defines this Double Chocolate Banana Layer Cake. Altering it may affect the cake’s taste and texture.