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Double Chocolate Banana Cake

Double Chocolate Banana Cake: The Ultimate Moist & Easy Recipe

Indulge in the rich and moist layers of our Double Chocolate Banana Cake. This easy-to-make recipe combines the sweetness of ripe bananas with decadent chocolate for a dessert that’s perfect for any occasion. Discover why this Double Chocolate Banana Cake is a game changer today.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 10 people
Calories: 350kcal
Cost: $15

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula

Ingredients

  • 3 ripe bananas mashed into a puree
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups granulated sugar

Instructions

  • Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a large bowl, beat the eggs, sugar, buttermilk, vegetable oil, and vanilla extract until smooth, then stir in the mashed bananas.
  • Gradually add the dry ingredients to the wet mixture and stir gently until fully incorporated.
  • Pour the batter evenly into the prepared pans, smoothing the tops with a spatula.
  • Bake the cakes for 30-35 minutes, or until a toothpick comes out clean.
  • Let the cakes cool completely in the pans before transferring to a wire rack.
  • For the frosting, beat the softened butter until light and fluffy, then slowly add powdered sugar and cocoa powder.
  • Pour in the heavy cream, vanilla extract, and salt, continuing to beat until smooth and creamy.
  • Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides evenly.
  • Garnish with chocolate shavings and banana slices, then chill for 15 minutes before slicing.

Notes

For buttermilk, mix milk with lemon juice or vinegar and let it sit for 5 minutes. You can make a dairy-free version by swapping butter for coconut oil and using almond milk. Brush the cooled cake layers with simple syrup for added moisture. Let layers cool completely before frosting to avoid melting. Store in an airtight container at room temperature for up to 2 days or refrigerate if warm. Freeze for up to 3 months for longer storage.

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 250mg | Potassium: 180mg | Fiber: 2g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1.5mg
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