Double Chocolate Banana Layer Cake
There’s something irresistibly comforting about the classic combination of banana and chocolate. Now imagine that harmony amplified with double the chocolate, tender banana cake layers, and a dreamy chocolate buttercream frosting. This Double Chocolate Banana Layer Cake is a celebration of rich flavor and moist texture, topped off with melty mini chocolate chips for good measure.
Whether you’re baking for a birthday, brunch, potluck, or a cozy weekend at home, this cake is a foolproof winner. It’s a step above your usual banana bread, with a luxurious twist that’s still approachable for any home baker.
Who This Cake is For
This recipe is perfect for:
Chocolate lovers looking for a decadent but not overly sweet dessert.
Banana bread fans ready to take things to the next level.
Beginner bakers who want a layered cake that’s simple, forgiving, and delivers big flavor.
Anyone looking for a moist, make-ahead cake that gets better by the day.
It’s comfort food with a gourmet edge—warm, nostalgic, and perfect for sharing.
Ingredients Breakdown
For the Cake:
2 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water
1/2 cup mini chocolate chips
For the Frosting:
1/2 cup unsalted butter, softened
1/2 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 cup milk (plus more if needed)
1 teaspoon vanilla extract
1/2 cup mini chocolate chips (for topping)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 10
Calories: 350 kcal per slice
Kitchen Equipment Needed
To get started, make sure you have the following tools ready:
2 x 9-inch round cake pans
Mixing bowls (one large, one medium)
Hand mixer or stand mixer
Rubber spatula
Whisk
Measuring cups and spoons
Cooling racks
Serrated knife (optional, for leveling layers)
Offset spatula or butter knife for frosting
Step-by-Step Instructions
1. Preheat & Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure easy release.
2. Make the Cake Batter
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in mashed bananas and vanilla extract.
Gradually add the dry ingredients to the wet, alternating with the buttermilk. Begin and end with the dry ingredients. Once just combined, pour in the hot water—this will thin the batter for a moist, smooth cake. Fold in the mini chocolate chips.
Pro Tip: Don’t overmix once the flour is in—this helps keep your cake tender.
3. Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Chocolate Buttercream Frosting
In a large bowl, beat the softened butter and cocoa powder until smooth. Gradually add powdered sugar, milk, and vanilla extract, beating until fluffy and spreadable. Add more milk a tablespoon at a time if needed to reach your desired consistency.
This frosting is rich, chocolatey, and pipes like a dream.
Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides evenly.
Finish by sprinkling mini chocolate chips over the top for texture and visual appeal.
Optional: Chill the frosted cake for 30 minutes for cleaner slicing and a firmer set.
Variations & Recipe Swaps
No Buttermilk? Substitute with 1/2 cup milk + 1/2 tbsp vinegar or lemon juice.
Dairy-Free Option: Use plant-based butter and milk alternatives. Try coconut milk for a rich twist.
Add Nuts: Fold in 1/3 cup chopped walnuts or pecans for crunch.
Layer Swap: Turn this into cupcakes or a sheet cake if you’re short on time!
How to Store Leftovers
Room Temperature: If it’s cool and dry, you can store the cake covered at room temp for up to 2 days.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
Freezer: Freeze individual slices (wrapped in plastic wrap and placed in a freezer bag) for up to 2 months. Thaw overnight in the fridge or gently microwave.
Food & Drink Pairings
This cake is rich, so pair it wisely:
Coffee or Espresso: The bitterness balances the sweetness.
Milk or Chocolate Milk: Classic comfort pairing, especially for kids.
Red Wine: Try a light Pinot Noir or a rich Zinfandel for a grown-up dessert course.
Salted Caramel Drizzle: Want to go all out? Add a drizzle on top before serving for ultimate indulgence.
FAQs
Can I use regular chocolate chips instead of mini?
Yes, but mini chips distribute more evenly throughout the batter and frosting. You can also chop regular chips if needed.
Can I make this cake ahead of time?
Absolutely! Bake the layers a day in advance and wrap tightly in plastic. Frost before serving. The flavors intensify overnight!
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing.
How do I make this cake gluten-free?
Use a 1:1 gluten-free baking flour blend. The texture may vary slightly, but it still works beautifully.
Final Thoughts
This Double Chocolate Banana Layer Cake is the kind of dessert that checks all the boxes: easy to make, incredibly moist, full of chocolatey goodness, and perfect for celebrations or everyday indulgence. With ripe bananas and rich cocoa, each bite is soft, sweet, and satisfying.
If you bake this cake, be sure to share the recipe with your fellow chocolate lovers, and subscribe to the blog for more delightful desserts, expert baking tips, and seasonal recipes straight to your inbox.
Happy baking, and even happier tasting