Chocolate Banana Layer Cake Recipe - Allrecipes.com
Chocolate Banana Layer Cake Recipe
  • READY IN ABOUT 2 hrs

Chocolate Banana Layer Cake

Recipe by  

"This is our family's favorite chocolate cake recipe. Family lore says it came from a friend of my aunt's during the 1940's. 'Harriet G.' brought it to a ladies' 'coffee-klatsch,' and my Aunt Lu asked for the recipe."

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
  2. In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.
  4. In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.
  5. Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.
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Footnotes

  • Cook's Note
  • Bananas that are ALMOST too ripe to eat work especially well.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2012

This is very good! Try it with fluffy peanut butter frosting instead of this frosting, if you like peanut butter. When I do this, I usually decorate it will Reese's pieces. Yum!

 
Most Helpful Critical Review
Mar 26, 2014

Loved the idea. Don't know what I did wrong, but this was not only too strong of a banana flavor, but it was also way too heavy of a cake when I made it........ ???

 

11 Ratings

May 05, 2011

Mmm... this was sooo good! I have always loved bananas and chocolate together and it just tastes so perfect. My family literally licked the pan clean in about a week or two! Soo freakin' good! You just have to try this!!!

 
May 16, 2011

I made this for my hubby on his birthday and he loved it. The cake itself is awesome. It came out moist and tender. I took out 1 star for frosting because I didn't like its tangy taste. But this was the first time I had ever tasted cream cheese frosting.So it might just be me. So I added a little bit of melted chocolate and some more sugar to the frosting to make it more sweet. Also a TIP for adding bananas. Layer them just before you eat. Also don't leave the cake outside for long. Otherwise the bananas leave water and the layers will slide. Mine did the same thing. And I kind of didn't like the flavor of the softened bananas. Next time I think I ll add the banana cut up fresh while serving. But overall a very good tasting cake. Thanks Bakerbee and Aunt Lu :D

 
Sep 18, 2011

The texture was off on these, but it was my fault since I added Greek yogurt to the mix. The mixture just was to thick for me so i added extra milk as well. Good banana flavor with a hint of chocolate. Made into cupcakes and frosted with regular cream cheese frosting.

 
Sep 07, 2011

This turned out awesome!! Will definitely make again! I will also use this frosting recipe for other cakes--it was a huge hit with my son and husband. They wanted to eat the frosting by the spoonful!

 
Mar 05, 2013

I followed the recipe substituting the butter for pureed avocado. The cake came out very dense but moist and delicious. I tried the recipe again with some changes in hopes to make it fluffier. I sifted all the dry ingredients together. I separated the eggs, mixing in the yolks at the time when the recipe called for the eggs. I beat the whites into a nice fluff and folded them in at the end before pouring into the pans. I also used sugar in the raw and decreased the sugar by 1/2 cup. The new cake was less dense but still not as fluffy as I would like. It was well received and I have no leftovers. I also added some pureed banana to the frosting recipe (keep in mind that adding the banana required I add more confectioners’ sugar).

 
Oct 22, 2012

Love, love, love! There is nothing better than "from scratch". I did hold off on the sugar from the batter and frosting (just a little), and you can't even tell, it's perfect, oh and I also only used one egg.

 

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Nutrition

  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 76 g
  • 25%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 462 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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