Banana Devils Food Cake
Elevate your dessert game with this luscious Banana Devil’s Food Cake, a decadent twist on the classic chocolate cake! This recipe marries the deep, velvety richness of cocoa with the natural sweetness and moisture of overripe bananas, creating a perfectly balanced flavor profile that's both indulgent and comforting. Carefully crafted with buttermilk for an irresistibly tender crumb and a hint of vanilla for added depth, each bite melts in your mouth. The thin, silky batter comes together effortlessly, and the layers bake up light yet rich—perfect for frosting with chocolate ganache or cream cheese icing. Whether you're celebrating a special occasion or simply craving dessert, this easy-to-make cake is sure to impress while making great use of extra bananas. Ready in under an hour, it’s an ideal choice for chocoholics and fruit lovers alike!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup overripe bananas (mashed)
- 1.25 cups granulated sugar
- 0.5 cup brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup unsalted butter (melted and slightly cooled)
- 0.75 cup buttermilk
- 0.5 cup hot water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, mash the overripe bananas until smooth. Stir in the granulated sugar, brown sugar, and vanilla extract to combine.
Add the eggs to the banana mixture, one at a time, beating well after each addition. Stir in the melted butter until fully incorporated.
Gradually alternate adding the dry flour mixture and the buttermilk into the wet banana mixture, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour in the hot water and gently stir until the batter is smooth and well-blended. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans. Tap each pan gently on the countertop to remove air bubbles.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes. Then, carefully invert them onto wire racks to cool completely before frosting or serving.
Frost and decorate as desired. A chocolate ganache or cream cheese frosting pairs perfectly with this cake’s rich flavors.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 34.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
