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Double Chocolate Banana Layer Cake

A decadent cake featuring rich chocolate flavors and moist banana layers, perfect for celebrations or a sweet treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.75 cups 1 3/4 cups flour All-purpose flour
  • 0.75 cups 3/4 cup cocoa powder Unsweetened cocoa powder
  • 1.5 teaspoons 1 1/2 teaspoons baking powder
  • 1.5 teaspoons 1 1/2 teaspoons baking soda
  • 0.5 teaspoons 1/2 teaspoon salt
  • 3 large 3 large, very ripe bananas (mashed – ~1 1/4 cups) Should be very ripe
  • 1 cups 1 cup sugar Granulated sugar
  • 0.5 cups 1/2 cup brown sugar Light or dark brown sugar
  • 2 large 2 large eggs
  • 0.5 cups 1/2 cup milk Whole or 2% milk
  • 0.5 cups 1/2 cup yogurt or sour cream Can substitute yogurt with sour cream
  • 0.5 cups 1/2 cup vegetable oil
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cups 1/2 cup hot water or hot coffee
  • 1 cups 1 cup chocolate chips Semisweet or dark chocolate chips
Frosting Ingredients
  • 200 grams 200 g butter (at room temperature)
  • 2.5 cups 2 1/2 cups powdered sugar
  • 0.75 cups 3/4 cup cocoa powder Unsweetened cocoa powder
  • 100 grams 100 g melted dark chocolate (cooled)
  • 4–6 tablespoons 4–6 tablespoons milk For the frosting to achieve smoothness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, mash the ripe bananas until smooth. Stir in both sugars, eggs, milk, yogurt (or sour cream), vegetable oil, and vanilla extract. Mix until well combined.
  4. Gradually add the dry ingredients to the wet mixture, alternating with hot water or coffee. Stir gently until just combined. Be careful not to overmix.
  5. Gently fold in chocolate chips until evenly distributed throughout the batter.
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Frosting
  1. In a large bowl, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until combined.
  2. Add cooled melted dark chocolate and enough milk to achieve a smooth frosting consistency. Beat on high speed until fluffy.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top.
  2. Place the second layer on top and frost the top and sides of the cake.
  3. Decorate with additional chocolate chips or drizzles of melted chocolate if desired.
Serving
  1. Slice, serve, and indulge in the rich flavors!

Notes

Cake stays fresh for up to 3 days at room temperature in an airtight container or up to a week in the refrigerator. Consider adding a layer of chocolate ganache for extra decadence.