This indulgent Double Chocolate Banana Layer Cake brings together the richness of chocolate and the sweet, fruity flavor of bananas in a beautifully layered dessert. With moist banana-infused chocolate cake, a layer of creamy banana frosting, and a decadent chocolate frosting exterior, this cake is the perfect centerpiece for birthdays, celebrations, or whenever you’re craving something extra special.
Why You’ll Love This Recipe
This cake is a dream come true for chocolate and banana lovers alike. The layers are incredibly moist thanks to ripe bananas and buttermilk, while the double frosting combo creates a delightful contrast of flavors and textures. The banana frosting adds a light, fruity sweetness between the rich chocolate layers, and the chocolate frosting seals everything in with smooth, velvety decadence. It’s a showstopper dessert that looks as good as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Banana Cake:
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3 ripe bananas, mashed
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2 cups all-purpose flour
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¾ cup unsweetened cocoa powder
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2 teaspoons baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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2 large eggs
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1 cup buttermilk
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½ cup vegetable oil
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1 teaspoon vanilla extract
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1 ½ cups granulated sugar
For the Chocolate Frosting:
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1 cup unsalted butter, softened
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3 ½ cups powdered sugar
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¾ cup unsweetened cocoa powder
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½ cup heavy cream
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2 teaspoons vanilla extract
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Pinch of salt
For the Banana Frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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2 ripe bananas, mashed
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1 teaspoon vanilla extract
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Pinch of salt
For Garnish:
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Chocolate shavings
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Banana slices
Directions
Prepare the Cake:
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Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
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In a large bowl, beat eggs, sugar, buttermilk, vegetable oil, and vanilla extract. Stir in mashed bananas.
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Gradually add dry ingredients to wet mixture, stirring until combined.
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Pour batter evenly into the prepared pans.
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Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow cakes to cool completely before frosting.
Prepare the Chocolate Frosting:
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In a large bowl, beat butter until light and fluffy.
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Gradually add powdered sugar and cocoa powder, mixing well.
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Add heavy cream, vanilla extract, and salt, then beat until smooth and creamy.
Prepare the Banana Frosting:
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In a separate bowl, beat butter until fluffy.
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Slowly add powdered sugar, mixing thoroughly.
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Stir in mashed bananas and vanilla extract.
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Beat until smooth, then add a pinch of salt.
Assemble the Cake:
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Place one cake layer on a serving plate.
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Spread a generous layer of banana frosting on top.
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Add the second cake layer and cover the top and sides with chocolate frosting.
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Garnish with chocolate shavings and banana slices.
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Chill for 30 minutes before slicing for best results.
Servings and Timing
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Servings: 12
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Prep Time: 25 minutes
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Cook Time: 35 minutes
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Total Time: 1 hour
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Calories: 420 kcal per serving
Variations
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Use a cream cheese banana frosting for a tangier flavor twist.
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Add chocolate chips or chopped walnuts to the cake batter for extra texture.
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Substitute part of the flour with whole wheat flour for a slightly heartier cake.
Storage/Reheating
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Store in an airtight container in the refrigerator for up to 4 days.
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Let slices sit at room temperature for 15–20 minutes before serving to soften the frosting.
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This cake is not ideal for freezing due to the banana frosting, which can become watery when thawed.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them tightly wrapped. Frost the cake the day you plan to serve.
Can I freeze the cake?
It’s not recommended to freeze the fully assembled cake due to the banana frosting, but the cake layers can be frozen before frosting.
What can I use instead of buttermilk?
You can substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
How ripe should the bananas be?
The riper, the better! Overripe bananas with brown spots are ideal for maximum sweetness and moisture.
Can I use this recipe for cupcakes?
Yes, simply divide the batter into cupcake liners and bake for 18–22 minutes or until a toothpick comes out clean.
Can I use another type of frosting?
Absolutely! Cream cheese or whipped ganache frosting would also complement this cake well.
Why did my cake come out dense?
Be sure not to overmix the batter, and measure your ingredients carefully. Also, make sure your baking soda and powder are fresh.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work fine for both the cake batter and frostings.
How do I keep banana slices from browning?
Add them just before serving or dip them in lemon juice to slow oxidation.
What’s the best way to transport this cake?
Use a cake carrier or box with a stable base. Chill the cake beforehand to keep the frosting firm during transport.
Conclusion
This Double Chocolate Banana Layer Cake is the ultimate dessert for when you want something rich, moist, and memorable. The contrast between the sweet banana frosting and the deep chocolate cake makes each bite unforgettable. Whether you’re baking for a birthday, holiday, or just because, this cake will always leave an impression.
Print
Double Chocolate Banana Layer Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Gluten Free
Description
This Double Chocolate Banana Layer Cake is a decadent dessert featuring rich chocolate cake layers infused with ripe bananas, a luscious banana frosting in between, and a creamy chocolate frosting on the outside. Perfect for birthdays, parties, or any celebration, this moist and flavorful cake is topped with chocolate shavings and banana slices for an elegant finish. A must-try for chocolate and banana lovers alike!
Ingredients
For the Chocolate Banana Cake:
3 ripe bananas, mashed
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 tsp vanilla extract
1 ½ cups granulated sugar
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
¾ cup unsweetened cocoa powder
½ cup heavy cream
2 tsp vanilla extract
Pinch of salt
For the Banana Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 ripe bananas, mashed
1 tsp vanilla extract
Pinch of salt
For Garnish:
Chocolate shavings
Banana slices
Instructions
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Prepare the Cake:
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
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In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
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In a separate large bowl, beat eggs, sugar, buttermilk, oil, and vanilla extract. Stir in mashed bananas.
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Gradually add the dry ingredients into the wet mixture until well combined.
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Divide the batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
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Make the Chocolate Frosting:
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Beat butter until fluffy. Gradually add powdered sugar and cocoa powder.
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Add heavy cream, vanilla, and salt. Beat until smooth and creamy.
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Make the Banana Frosting:
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Beat butter until fluffy. Gradually add powdered sugar.
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Mix in mashed bananas and vanilla. Beat until creamy and add a pinch of salt.
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Assemble the Cake:
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Place one cake layer on a plate and spread banana frosting on top.
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Add the second layer, then frost the top and sides with chocolate frosting.
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Garnish with chocolate shavings and banana slices.
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Chill for 30 minutes before slicing.
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Notes
For best results, use very ripe bananas for both the cake and frosting.
To prevent browning, garnish with banana slices just before serving.
Store in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420 kcal per serving
