This double chocolate banana layer cake is the ultimate way to satisfy both my chocolate and banana cravings in one indulgent dessert. It’s rich, moist, and layered with a smooth chocolate frosting that takes it over the top. The ripe bananas add natural sweetness and incredible softness to the cake, making each bite decadently tender and full of flavor.
Why I Love This Recipe
I love how this cake brings together the nostalgic flavor of banana bread with the deep richness of chocolate cake. It’s easy to make, yet it looks and tastes like something from a bakery. The combination of cocoa powder, chocolate chips, and mashed bananas creates a layered cake that’s not just delicious—it’s memorable. I serve it for birthdays, celebrations, or anytime I want a dessert that feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Unsweetened cocoa powder
-
Baking powder
-
Baking soda
-
Salt
-
Ripe bananas (mashed)
-
Granulated sugar
-
Brown sugar
-
Eggs
-
Vegetable oil
-
Sour cream or plain yogurt
-
Milk
-
Vanilla extract
-
Chocolate chips or chunks
-
Optional: espresso powder to enhance the chocolate flavor
For the frosting:
-
Butter (softened)
-
Powdered sugar
-
Unsweetened cocoa powder
-
Heavy cream or milk
-
Vanilla extract
-
Pinch of salt
Directions
-
I preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
-
In a bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
-
In another large bowl, I mash the bananas and mix in the sugars, eggs, oil, sour cream, milk, and vanilla extract until smooth.
-
I gradually mix the dry ingredients into the wet, stirring just until combined. Then I fold in the chocolate chips or chunks.
-
I divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
-
I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
-
For the frosting, I beat the butter until fluffy, then mix in the powdered sugar, cocoa powder, salt, vanilla, and just enough cream to reach a smooth, spreadable consistency.
-
Once the cakes are cool, I spread frosting between the layers and all around the outside. I garnish with extra chocolate chips or banana slices if I’m feeling fancy.
Servings and timing
This recipe makes one 8-inch double-layer cake, serving about 10–12 people. Prep time is around 20 minutes, bake time is 35 minutes, and I allow at least 30 minutes for cooling and frosting.
Variations
When I want a deeper chocolate flavor, I add a teaspoon of espresso powder to the batter. I sometimes swap the chocolate chips for chopped dark chocolate or use mini chips for a smoother texture. For a lighter option, I use Greek yogurt instead of sour cream. I’ve even made this in a bundt pan and drizzled it with ganache for a different presentation.
storage/reheating
I store the frosted cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Before serving, I let it come to room temperature for the best texture. To freeze, I wrap unfrosted cake layers tightly and freeze for up to 2 months. I thaw them at room temperature before frosting and serving.
FAQs
Can I use frozen bananas?
Yes, I’ve used thawed frozen bananas with great results. I make sure to drain any excess liquid before mashing.
Can I make this cake gluten-free?
Absolutely. I use a 1:1 gluten-free flour blend in place of the all-purpose flour, and it still comes out moist and flavorful.
What type of cocoa powder works best?
I prefer unsweetened natural cocoa powder, but Dutch-processed cocoa works too if I adjust the leavening slightly. Both give the cake a deep chocolate flavor.
Can I make the cake layers ahead of time?
Yes, I often bake the layers a day ahead, wrap them tightly in plastic, and assemble the cake the next day.
Do I have to use chocolate chips?
Not at all. I’ve made it without them, or swapped them for nuts, like chopped walnuts or pecans, for a different twist.
Conclusion
Double chocolate banana layer cake is a dessert I come back to time and time again. It’s rich but not heavy, sweet but balanced, and always a crowd-pleaser. Whether I’m baking for a birthday, a gathering, or just a quiet weekend treat, this cake delivers on flavor, texture, and total satisfaction
Print
Double Chocolate Banana Layer Cake
- Total Time: 1 hour 25 minutes (including cooling and frosting)
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Double Chocolate Banana Layer Cake combines the moist sweetness of ripe bananas with the richness of cocoa and chocolate chips, all layered with creamy chocolate frosting. It’s a bakery-worthy dessert that’s perfect for birthdays, celebrations, or any time you want something indulgent and memorable.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup sour cream or plain yogurt
1/2 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips or chunks
Optional: 1 teaspoon espresso powder
For the frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream or milk (as needed)
2 teaspoons vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mash bananas. Mix in granulated sugar, brown sugar, eggs, oil, sour cream, milk, and vanilla until smooth.
- Gradually stir dry ingredients into wet mixture until just combined. Fold in chocolate chips and espresso powder if using.
- Divide batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat butter until fluffy. Add powdered sugar, cocoa powder, salt, vanilla, and enough cream to reach a smooth, spreadable consistency.
- Once cakes are cool, spread frosting between layers and over the outside. Garnish with chocolate chips or banana slices if desired.
Notes
For deeper chocolate flavor, add espresso powder to the batter.
Substitute chocolate chips with chopped dark chocolate, walnuts, or pecans for variety.
Greek yogurt can be used instead of sour cream for a lighter option.
This recipe can be made as a bundt cake and drizzled with ganache.
Wrap and freeze unfrosted cake layers for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
