Double Chocolate Banana Layer Cake is a delicious and fun dessert that combines the rich flavors of chocolate with the sweetness of ripe bananas. This cake is perfect for birthdays, celebrations, or just a treat for yourself. It’s moist, flavorful, and topped with creamy chocolate frosting, making it hard to resist!

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
1/2 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Chocolate shavings
Banana slices

Directions:

Preheat your oven to 350°F (175°C) and grease and line two 9-inch cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the eggs, granulated sugar, buttermilk, vegetable oil, and vanilla extract until well mixed.
Stir in the mashed bananas into the wet mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until they are combined.
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before frosting.
For the frosting, beat the softened butter in a large bowl until light and fluffy.
Gradually add powdered sugar and cocoa powder, mixing well.
Add the heavy cream, vanilla extract, and a pinch of salt, then beat until smooth and creamy.
Place one cake layer on a serving plate and spread a generous layer of chocolate frosting on top.
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 the best results.

How to Serve Double Chocolate Banana Layer Cake

Serve the cake at room temperature, allowing the rich flavors and moist texture to shine. You can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

How to Store Double Chocolate Banana Layer Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can store it in the refrigerator for up to a week. Just be sure to let it come to room temperature before serving.

Tips to Make Double Chocolate Banana Layer Cake

Make sure your bananas are very ripe for the best flavor.
Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
Let the cakes cool completely before frosting to avoid melting the frosting.
Use good quality cocoa powder for the best chocolate flavor.

Variation

For a nutty twist, consider adding chopped walnuts or pecans to the batter. You can also swap out the chocolate frosting for a cream cheese frosting for a different taste.

FAQs

1. Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas! Just make sure to thaw and drain any excess moisture before mashing them.

2. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and store them in the refrigerator. Frost them on the day you plan to serve.

3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

Double Chocolate Banana Layer Cake

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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
1/2 cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Chocolate shavings
Banana slices

Instructions

Preheat your oven to 350°F (175°C) and grease and line two 9-inch cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the eggs, granulated sugar, buttermilk, vegetable oil, and vanilla extract until well mixed.
Stir in the mashed bananas into the wet mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until they are combined.
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before frosting.
For the frosting, beat the softened butter in a large bowl until light and fluffy.
Gradually add powdered sugar and cocoa powder, mixing well.
Add the heavy cream, vanilla extract, and a pinch of salt, then beat until smooth and creamy.
Place one cake layer on a serving plate and spread a generous layer of chocolate frosting on top.
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 the best results.