Description
This Double Chocolate Banana Layer Cake is the ultimate dessert for chocolate lovers! Made with ripe bananas, rich cocoa, and a luscious chocolate frosting, it’s a moist and decadent treat perfect for birthdays, celebrations, or any time you crave a soft and indulgent chocolate banana cake.
Ingredients
- For the Cake:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or milk + 1 tbsp vinegar)
- 1/2 cup semi-sweet chocolate chips (optional)
- For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream or milk (more as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, mix mashed bananas, sugars, eggs, oil, and vanilla until smooth.
-
Add dry ingredients to the wet mixture in batches, alternating with buttermilk. Stir until just combined. Fold in chocolate chips if using.
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Divide batter evenly into pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool completely before frosting.
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For the frosting: Beat softened butter, cocoa powder, and powdered sugar. Add vanilla and cream gradually until smooth and fluffy.
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Assemble the cake by spreading frosting between layers, then over the top and sides.
Notes
- For a fun twist, swirl peanut butter into the frosting or layer between cakes.
- Bake as cupcakes (18–22 minutes) for a portable version.
- If using frozen bananas, thaw and drain excess liquid before using.
- Use milk + vinegar as a quick buttermilk substitute.
- Freeze frosted or unfrosted layers for up to 2 months.
