This Double Chocolate Banana Layer Cake is a showstopper! It’s rich, moist, and has the perfect balance of chocolate and banana flavors. If you’re a chocolate lover, this cake will quickly become your favorite. Plus, it’s a fantastic way to use ripe bananas that might otherwise go to waste. This cake is great for birthdays, family gatherings, or just a special treat for yourself!

How to Make Double Chocolate Banana Layer Cake

Ingredients:

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
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder (for frosting)
1/2 cup heavy cream
2 teaspoons vanilla extract (for frosting)
Pinch of salt (for frosting)
Chocolate shavings (for garnish)
Banana slices (for garnish)

Directions:

Preheat oven to 350°F (175°C) and grease and line two 9-inch cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat eggs, sugar, buttermilk, vegetable oil, and vanilla extract, then stir in mashed bananas.
Gradually add dry ingredients to wet ingredients, mixing until combined.
Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting.
To prepare the frosting, beat butter until light and fluffy, then gradually add powdered sugar and cocoa powder.
Add heavy cream, vanilla extract, and a pinch of salt, then beat until smooth and creamy.
Assemble the cake by placing one cake layer on a serving plate and spreading a layer of chocolate frosting.
Add the second cake layer and frost the top and sides evenly.
Garnish with chocolate shavings and banana slices.
Let the cake sit for 30 minutes before slicing for best results.

How to Serve Double Chocolate Banana Layer Cake

Serve this cake with a dollop of whipped cream on the side or alongside a scoop of vanilla ice cream. It’s sure to impress your guests and make for a delightful dessert!

How to Store Double Chocolate Banana Layer Cake

To store the cake, keep it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. Be sure to cover it well to keep it moist.

Tips to Make Double Chocolate Banana Layer Cake

Make sure your bananas are really ripe for the best flavor.
Don’t skip allowing the cakes to cool completely before frosting; this helps the frosting stay intact.
You can add nuts like walnuts or pecans for extra crunch if you like.

Variation

For a twist, you can substitute half of the cocoa powder with melted chocolate for an even richer flavor. You can also add chocolate chips to the batter for more chocolatey goodness!

FAQs

1. Can I use other types of flour?
Yes, you can use whole wheat flour or gluten-free flour, but it may change the texture slightly.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them. Just frost them on the day you plan to serve.

3. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs. If it’s wet, it needs a bit more time!

Double Chocolate Banana Layer Cake

This Double Chocolate Banana Layer Cake is a showstopper! It’s rich, moist, and has the perfect balance of chocolate and banana flavors. If you’re a chocolate lover, this cake will quickly become your favorite. Plus, it's a fantastic way to use ripe bananas that might otherwise go to waste. This cake is great for birthdays, family gatherings, or just a special treat for yourself!

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Ingredients

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
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 cup unsalted butter softened
3 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder for frosting
1/2 cup heavy cream
2 teaspoons vanilla extract for frosting
Pinch of salt for frosting
Chocolate shavings for garnish
Banana slices for garnish

Instructions

Preheat oven to 350°F (175°C) and grease and line two 9-inch cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat eggs, sugar, buttermilk, vegetable oil, and vanilla extract, then stir in mashed bananas.
Gradually add dry ingredients to wet ingredients, mixing until combined.
Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting.
To prepare the frosting, beat butter until light and fluffy, then gradually add powdered sugar and cocoa powder.
Add heavy cream, vanilla extract, and a pinch of salt, then beat until smooth and creamy.
Assemble the cake by placing one cake layer on a serving plate and spreading a layer of chocolate frosting.
Add the second cake layer and frost the top and sides evenly.
Garnish with chocolate shavings and banana slices.
Let the cake sit for 30 minutes before slicing for best results.
How to Serve Double Chocolate Banana Layer Cake
Serve this cake with a dollop of whipped cream on the side or alongside a scoop of vanilla ice cream. It’s sure to impress your guests and make for a delightful dessert!