Double Chocolate Banana Layer Cake: A Decadent Twist on Classic Banana Bread

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Indulge in the ultimate chocolate-banana experience with this Double Chocolate Banana Layer Cake—moist banana cake layers sandwiched with rich chocolate ganache, all covered in silky chocolate buttercream. Perfect for birthdays, celebrations, or when you want to impress!

Why You’ll Love This Recipe

✅ Ultra-moist – Bananas keep the cake tender for days
✅ Chocolate overload – Double the cocoa, double the joy
✅ Stunning presentation – Layer cake elegance with homey flavor
✅ Uses ripe bananas – No waste, just deliciousness

Ingredients & Substitutions

For the Banana Cake Layers

  • 3 cups (375g) all-purpose flour
  • 1 cup (80g) unsweetened cocoa powder
  • 1 tbsp baking soda
  • ½ tsp salt
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 ½ cups (360g) mashed very ripe bananas (~4 medium)
  • 1 ½ cups (360ml) buttermilk, room temp

For the Chocolate Ganache Filling

  • 1 ½ cups (255g) semisweet chocolate chips
  • ¾ cup (180ml) heavy cream

For the Chocolate Buttercream

  • 1 ½ cups (340g) unsalted butter, softened
  • ¾ cup (70g) unsweetened cocoa powder
  • 5 cups (600g) powdered sugar, sifted
  • ⅓ cup (80ml) heavy cream or milk
  • 2 tsp vanilla extract
  • Pinch of salt

Optional Garnishes

  • Chocolate shavings
  • Sliced bananas (dipped in lemon juice to prevent browning)
  • Caramel drizzle

Step-by-Step Instructions

1. Bake the Cake Layers

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
  2. Whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat sugars, oil, eggs, and vanilla until creamy. Mix in mashed bananas.
  4. Alternate adding dry ingredients and buttermilk, beginning and ending with flour.
  5. Divide batter evenly among pans. Bake 25-30 minutes until a toothpick comes out clean. Cool completely.

2. Make the Ganache Filling

  1. Heat cream until steaming (not boiling). Pour over chocolate chips.
  2. Let sit 2 minutes, then stir until smooth. Cool to spreadable consistency (~30 mins).

3. Prepare the Buttercream

  1. Beat butter until fluffy. Add cocoa powder and mix well.
  2. Gradually add powdered sugar, then cream, vanilla, and salt. Beat until light and fluffy.

4. Assemble the Cake

  1. Place first layer on a cake stand. Spread with ½ cup ganache.
  2. Add second layer, repeat ganache. Top with final layer.
  3. Frost entire cake with chocolate buttercream.
  4. Optional: Pipe swirls on top and garnish with chocolate shavings and banana slices.

Pro Tips

🍌 Banana ripeness – The blacker the peels, the sweeter the flavor
⏳ Make ahead – Bake layers up to 2 days in advance; assemble day-of
🌡️ Temperature matters – All ingredients at room temp prevent curdling

Variations

☕ Mocha version – Add 1 tbsp instant espresso to cake batter
🥜 Nutty crunch – Add chopped toasted walnuts between layers
🍍 Tropical twist – Add ½ cup crushed pineapple (drained) to batter

FAQs

Can I use frozen bananas?

Yes! Thaw and drain excess liquid before mashing.

How do I store this cake?

Room temp (covered) for 1 day, or refrigerate for 3 days (bring to room temp before serving).

Can I make cupcakes instead?

Yes! Bake at same temp for 18-22 minutes (makes ~24).

Final Thoughts

This Double Chocolate Banana Layer Cake is a showstopping masterpiece that combines the comfort of banana bread with the luxury of a decadent chocolate cake. Perfect for turning overripe bananas into something extraordinary!

Warning: May cause spontaneous requests for second helpings! 🍫🍌

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