Double Chocolate Banana Layer Cake: Moist, Rich, and Irresistible

This Double Chocolate Banana Layer Cake is a dream for chocolate lovers and a perfect way to use up ripe bananas. With deep cocoa flavor, bursts of melty chocolate chips, and tender banana-infused layers, it’s a moist and satisfying dessert that feels decadent but is surprisingly simple to make. Whether for a celebration or just a midweek treat, this cake is sure to impress.

Ingredients

For the Cake Layers:

• 2 ripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 1/2 cup plain Greek yogurt or low-fat sour cream
• 1/4 cup vegetable oil
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (or use all-purpose)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mini or regular dark chocolate chips

For the Chocolate Frosting:

• 1/3 cup unsweetened cocoa powder
• 2 tablespoons butter or light margarine, softened
• 2 tablespoons Greek yogurt
• 2 cups powdered sugar
• 2–3 tablespoons milk (adjust for consistency)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

In a large bowl, whisk together mashed bananas, applesauce, yogurt, oil, eggs, sugars, and vanilla until smooth and well combined.

In another bowl, sift together the flours, cocoa powder, baking soda, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.

Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

To make the frosting: In a medium bowl, mix cocoa powder and softened butter until combined. Add Greek yogurt, powdered sugar, milk (a little at a time), vanilla, and a pinch of salt. Beat until smooth and fluffy, adjusting milk for desired consistency.

Once cakes are fully cool, spread half the frosting over the top of one layer. Place the second layer on top and cover the entire cake with the remaining frosting.

Nutritional Information (Per Serving)

Calories: 260
Protein: 5g
Fat: 9g
Carbohydrates: 40g
Sugar: 22g
Fiber: 4g

Why This Cake Is Great

This cake combines the richness of chocolate with the natural sweetness and moisture of bananas, creating a balanced dessert that feels indulgent but skips the heavy cream or excessive butter. It’s a lighter, smarter twist on a classic layer cake that doesn’t compromise on flavor or texture.

Tips for Success

• Use very ripe bananas with lots of brown spots—they add the most sweetness and moisture.
• Don’t overmix once the dry ingredients are added—mix just until combined to keep the cake tender.
• Cool completely before frosting to avoid a melty mess.
• Adjust the frosting texture with more milk or powdered sugar as needed for smooth spreading.
• Want more height? You can bake this as a three-layer cake by using smaller pans or doubling the recipe.

This Double Chocolate Banana Layer Cake is the ultimate cozy dessert. With deep chocolate flavor, soft banana undertones, and a creamy cocoa frosting, it’s the perfect balance of comfort and decadence. Serve it at your next gathering, or keep it all to yourself—it’s that good.