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Double Chocolate Banana Layer Cake

Double Chocolate Banana Layer Cake

Ultra-moist 🍌 + extra chocolate 🍫 = your new favorite cake! This Double Chocolate Banana Layer Cake is rich, tender, and topped with glossy ganache that melts in your mouth.
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Prep Time 25 minutes
Cook Time 35 minutes
Course Cake flavors
Cuisine French
Servings 20
Calories 450 kcal

Ingredients
  

Dry Ingredients

  • 2 ¼ cups all-purpose flour sifted
  • ¾ cup unsweetened cocoa powder Dutch-processed or natural
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 3 ripe bananas mashed
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 4 oz dark chocolate melted & cooled slightly

Add-ins

  • 1 cup semi-sweet chocolate chunks
  • Ganache Frosting
  • 1 cup heavy cream
  • 8 oz dark chocolate chopped
  • 2 tbsp unsalted butter

Instructions
 

Prep the Cake Pans:

  • Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment rounds.

Whisk Dry Ingredients:

  • In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Mix Wet Ingredients:

  • In another bowl, beat mashed bananas, sugars, eggs, vanilla, buttermilk, and oil until well combined. Stir in melted dark chocolate.

Combine Wet + Dry:

  • Gradually add dry ingredients to wet mixture, folding gently. Do not overmix.

Add Chocolate Chunks:

  • Fold in the chocolate chunks. Divide batter evenly between the pans.

Bake:

  • Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks to cool fully.

Make Ganache:

  • Heat cream in a saucepan just until simmering. Pour over chopped chocolate and butter in a bowl. Let sit 5 minutes, then whisk until smooth and glossy. Cool until spreadable.

Assemble:

  • Level cake layers if needed. Spread ganache between the layers, then cover the top and sides. Chill cake for 30 minutes before slicing.

Notes

  • Peanut Butter Swirl: Add ½ cup peanut butter to the batter for a nutty depth.
  • Mocha Twist: Mix in 1 tsp espresso powder to dry ingredients.
  • Gluten-Free: Use a 1:1 GF baking blend (with xanthan gum).
  • Cupcake Option: Bake in lined muffin tins for 18–20 minutes.
  • Freeze Ahead: Wrap unfrosted cake layers and freeze up to 1 month.
  • Decorating Tip: Top with banana chips, chopped nuts, or cocoa nibs for crunch.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 52gProtein: 5gFat: 25gSugar: 35g
Keyword Double Chocolate Banana Cake
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