Double Chocolate Banana Layer Cake

Moist, rich, and packed with chocolatey goodness, this double chocolate banana layer cake brings together the deep flavor of cocoa with the natural sweetness of ripe bananas. It’s a decadent treat I like to make when I want something that feels indulgent but still has some wholesome elements. Perfect for birthdays, celebrations, or any weekend that calls for cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups mashed ripe banana (about 3 large bananas)

1 cup spelt, oat, or all-purpose flour

1/2 cup cocoa powder

1/2 tsp salt

1 tsp baking soda

1/2 cup mini chocolate chips

1/2 cup pure maple syrup or agave

1/4 cup neutral oil or nut butter

2 tsp pure vanilla extract

1 tbsp vinegar

1/4 cup water or brewed coffee (for extra chocolate flavor)

Optional: chocolate frosting of choice (store-bought or homemade)

Directions

I start by preheating the oven to 350°F (175°C) and greasing and lining two 8-inch round cake pans.

In a large mixing bowl, I whisk together the mashed bananas, maple syrup, oil, vanilla, vinegar, and coffee (or water).

In a separate bowl, I sift the flour, cocoa powder, baking soda, and salt together to combine evenly.

I gently stir the dry ingredients into the wet mixture just until everything is incorporated—avoiding overmixing to keep the cake light.

Then I fold in the mini chocolate chips.

I divide the batter evenly between the two prepared pans and smooth out the tops.

I bake them for 25–30 minutes, checking with a toothpick—it should come out mostly clean when done.

After baking, I let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Once cooled, I frost one layer, stack the second on top, and finish frosting the entire cake.

For the cleanest slices, I like to chill the cake before cutting.

Servings and timing

This recipe makes 10 slices.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: About 280 kcal per slice

Variations

I sometimes swap the flour for a gluten-free blend when I need a gluten-free option.

To make it oil-free, I use almond butter or peanut butter in place of the oil.

For a stronger chocolate flavor, I always go with brewed coffee instead of water.

I love using a ganache-style frosting when I want it extra rich, or I keep it simple with a dairy-free whipped topping.

For a nut-free version, I stick to neutral oil and dairy-free chocolate chips.

Storage/Reheating

I store any leftovers covered in the refrigerator, where the cake stays moist for up to 5 days.
If I want to reheat a slice, I microwave it for about 15–20 seconds to bring back that fresh-from-the-oven texture. It also tastes great cold, especially when the frosting firms up a bit.

FAQs

What type of bananas should I use for this recipe?

I use very ripe bananas with lots of brown spots—they’re naturally sweeter and mash more smoothly into the batter, adding both flavor and moisture.

Can I make this cake gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free baking blend. It works really well, especially when combined with the moisture from the bananas.

Do I have to use coffee?

No, it’s optional, but I prefer using brewed coffee because it intensifies the chocolate flavor. If I want a milder version, I just use water instead.

Can I make this cake ahead of time?

Absolutely. I often bake the layers a day in advance and store them tightly wrapped. I frost the cake the next day for easier assembly and a more set texture.

What frosting works best with this cake?

I like using a classic vegan chocolate buttercream or a fudgy ganache. Store-bought frostings work too, especially when I’m short on time.

Conclusion

This double chocolate banana layer cake is one of those desserts I find myself coming back to again and again. It’s easy to make, naturally sweetened, and deeply chocolatey without being overly rich. Whether I’m baking for a special occasion or just satisfying a craving, this cake always hits the spot.