If you’re looking for a showstopping dessert that’s moist, rich, and bursting with irresistible chocolate-banana flavor, the Double Chocolate Banana Layer Cake is your answer. Imagine ultra-tender layers of banana cake, rich with cocoa and pockets of melty chocolate chips, all wrapped up in a silky ganache or chocolate buttercream. This cake is pure comfort with a decadent twist—the kind of treat you make for birthdays but secretly wish you could have every week. The best part? You don’t need magical baking skills to pull it off, just a pile of ripe bananas and a little kitchen excitement.
Ingredients You’ll Need
This dreamy layer cake is all about everyday ingredients working in harmony—nothing fancy, just the right mix for a tender crumb, deep chocolate flavor, and a deliciously moist bite. Here’s how each component plays its part in this Double Chocolate Banana Layer Cake adventure:
- Bananas: Use really ripe bananas for maximum natural sweetness and moist texture—they’re the star of the show.
- All-purpose flour: Gives the cake enough structure while letting it stay incredibly soft.
- Unsweetened cocoa powder: Brings that deep chocolatey note and turns the batter a gorgeous, rich color.
- Baking powder and baking soda: These help the layers rise high and stay fluffy—don’t skip them!
- Salt: Just a touch to balance the sweetness and enhance the chocolate flavor.
- Unsalted butter: Makes the cake extra tender and gives it a hint of richness in every bite.
- Granulated sugar: Sweetens the cake and helps create a velvety crumb.
- Brown sugar: Adds a hint of molasses and keeps the cake extra moist—this is a secret weapon!
- Eggs: Bind everything together and add structure and richness.
- Vanilla extract: Just enough to warm up all the chocolate and banana flavors.
- Buttermilk: Makes the crumb extra soft and adds a subtle tang that balances the sweetness.
- Mini chocolate chips: For bursts of melty chocolate in every bite—mini chips mean super even distribution.
- Chocolate ganache or chocolate buttercream: Sweep this between the layers and around the cake for a heavenly finish.
How to Make Double Chocolate Banana Layer Cake
Step 1: Prep the Pans and Oven
Start by preheating your oven to 350°F (175°C)—getting this done early ensures an even bake. Grease two 8-inch round cake pans and line them with parchment paper to guarantee those precious layers slip right out when you’re ready for assembly. It’s a quick prep step that makes all the difference later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This not only distributes the leavening evenly but also breaks up any cocoa lumps so your Double Chocolate Banana Layer Cake batter is perfectly smooth and even in flavor.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take 2–3 minutes and gives you a dreamy, almost whipped texture that bakes up tender and soft. Don’t rush this step—it’s where the magic begins.
Step 4: Add Eggs, Vanilla, and Bananas
Beat in the eggs, one at a time, until fully combined. Scrape down the bowl as needed. Stir in the vanilla extract and then the mashed bananas. The bananas should be smooth but still a bit chunky for that perfect burst of banana flavor in every bite. You’ll notice the batter gets deliciously creamy and aromatic.
Step 5: Combine Wet and Dry Ingredients with Buttermilk
Add the dry ingredients in three additions to the wet mixture, alternating with the buttermilk. Always start and finish with the dry mixture. Mix gently—just until combined—to keep your cake light and airy. Overmixing can make the cake dense, so a gentle hand here is key.
Step 6: Fold in Chocolate Chips and Bake
Pour in the mini chocolate chips and fold them through the batter for little pops of melty chocolate. Divide the batter evenly between your prepared pans and smooth out the tops with a spatula. Bake for 30–35 minutes, until a toothpick comes out clean from the center. Cool the cakes in their pans for 10 minutes, then invert onto wire racks to cool completely.
Step 7: Frost and Assemble the Double Chocolate Banana Layer Cake
Once the cakes are completely cool, level the tops with a serrated knife if needed for a perfect stack. Place one layer on your serving plate, spread a generous layer of chocolate ganache or buttercream, then add the second cake. Coat the entire cake in more ganache or buttercream, swirling it up the sides for a beautiful finish. Chill the cake slightly to set the frosting for neat, clean slices.
How to Serve Double Chocolate Banana Layer Cake
Garnishes
This cake loves a little extra flair! Sprinkle on some chocolate curls, a handful of extra mini chips, or slices of fresh banana just before serving. For a glossy, bakery-style finish, drizzle a little homemade chocolate sauce over the top and sides. Even chopped toasted nuts or edible gold leaf can make it extra fancy for special occasions.
Side Dishes
If you want to make an occasion of it, serve your Double Chocolate Banana Layer Cake with a scoop of vanilla bean or salted caramel ice cream. For a lighter touch, a dollop of barely sweetened whipped cream or a handful of fresh berries will balance out all that chocolatey richness beautifully.
Creative Ways to Present
Instead of the classic tall layer cake, try cutting the cakes into mini rounds with a biscuit cutter and stack for adorable individual servings. Or make a rustic naked cake by leaving the sides unfrosted and piling high with fruit and a dusting of powdered sugar. Cupcake versions are fantastic for parties—the double chocolate banana flavor translates perfectly to handheld treats!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices or the whole Double Chocolate Banana Layer Cake tightly in plastic wrap or store in an airtight container. It keeps perfectly at room temperature for up to 2 days, or in the refrigerator for up to 5 days—just let it come to room temp before serving for the best texture and flavor.
Freezing
This cake freezes like a dream! For best results, freeze unfrosted cake layers individually, tightly wrapped. When you’re ready to serve, thaw them at room temperature, then fill and frost as desired. Even frosted slices freeze well—just pop them in an airtight container and thaw overnight in the fridge.
Reheating
Want to revive that fresh-baked feel? Warm a slice of Double Chocolate Banana Layer Cake in the microwave for 10–15 seconds to melt the chocolate chips and soften the crumb. If you’re pulling a whole cake from the fridge, let it sit out for an hour before slicing for the most luscious, creamy texture.
FAQs
Can I use frozen bananas in the cake?
Absolutely! Thaw frozen bananas completely and drain off any excess liquid before mashing and adding to the batter. Frozen bananas are just as sweet and moist—perfect for this recipe.
What’s the best kind of cocoa powder to use?
Natural unsweetened cocoa powder is perfect for most home bakers. If you want an even darker, richer color, try Dutch-processed cocoa—you’ll love the extra depth it brings to your Double Chocolate Banana Layer Cake.
Can I make this cake gluten-free?
Yes, just substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour and make sure your baking powder and baking soda are gluten-free. The cake will still be tender and delicious!
Do I have to use buttermilk? Is there a substitute?
Buttermilk gives the cake its lovely moist crumb and gentle tang. If you don’t have it, mix 1 teaspoon of lemon juice or vinegar into ¾ cup of milk and let it sit for 5 minutes before using as a homemade substitute.
Can I make Double Chocolate Banana Layer Cake as cupcakes?
Definitely! Spoon the batter into lined cupcake tins, filling about two-thirds full, and bake for 18–20 minutes. Swirl on the ganache or frosting and enjoy personal-sized treats with all the same big flavor.
Final Thoughts
If you love banana bread, crave chocolate, or just want to wow your friends and family with a jaw-dropping dessert, you have to try this Double Chocolate Banana Layer Cake. Every bite is fudgy, moist, and packed with flavor—honestly, it’s the kind of cake that turns any day into a celebration. Happy baking, and let me know how you like it!
Print
Double Chocolate Banana Layer Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Double Chocolate Banana Layer Cake. Moist banana cake layers are sandwiched with a luscious chocolate filling and frosted with creamy chocolate buttercream, creating a delightful dessert that will satisfy any sweet tooth.
Ingredients
Banana Cake:
- 2 cups mashed ripe bananas (about 4 medium)
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup mini chocolate chips
Chocolate Ganache or Chocolate Buttercream:
- As needed for filling and frosting
Instructions
- Preheat the oven and prepare pans: Preheat to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper.
- Prepare dry ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Add wet ingredients: Beat in eggs, vanilla, and mashed bananas.
- Combine wet and dry ingredients: Add dry ingredients and buttermilk in alternating additions, then stir in chocolate chips.
- Bake: Divide batter into pans, bake for 30–35 minutes, then cool and level cakes.
- Assemble: Spread filling on one layer, top with the other, and frost the cake. Chill before serving.
Notes
- For extra banana flavor, use overripe bananas.
- Cake layers can be baked ahead and wrapped tightly.
- Chocolate chips can be substituted with chopped dark chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
