Description
This double chocolate banana layer cake is a moist, rich, and fudgy dessert combining ripe bananas, cocoa powder, and melty chocolate chips. Naturally sweetened and adaptable for dietary needs, it’s perfect for celebrations or everyday indulgence.
Ingredients
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 tsp baking soda
1/2 tsp salt
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
Optional: chocolate frosting of choice
Instructions
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a large mixing bowl, whisk together the mashed bananas, maple syrup, oil, vanilla, vinegar, and coffee (or water).
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Stir the dry ingredients into the wet mixture just until combined. Avoid overmixing.
- Fold in the mini chocolate chips.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted comes out mostly clean.
- Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frost one layer, stack the second on top, and frost the entire cake.
- Chill before slicing for clean cuts.
Notes
Use very ripe bananas for best flavor and texture.
Substitute gluten-free flour for a gluten-free version.
Use brewed coffee instead of water for a richer chocolate flavor.
Store leftovers in the fridge for up to 5 days.
Reheat slices for 15–20 seconds in the microwave for a fresh taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
