Move over banana bread - there's a new use for bananas. This cake has a dense yet fluffy banana chocolate swirl cake that's filled with peanut butter frosting and topped with a rich chocolate frosting.
Mash bananas thoroughly, then add oil, eggs, yogurt, and stir together
Add brown sugar and stir
In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt
Stir dry ingredients into wet ingredients, and mix together until uniformly combined
Melt 1/4 c chocolate chips in microwave in 30 second intervals until chocolate is smooth and melted
Remove 1/2 cup of the banana cake batter and mix together with melted chocolate
Pour plain banana cake batter into greased cake pans
Dollop chocolate batter onto plain banana cake batter and use a knife to swirl together
Bake for 40-45 minutes, until toothpick comes out clean
Allow to cool completely before frosting
Combine peanut butter frosting ingredients in stand mixer, and layer into the middle of the cooled cake (note: if not eating right away, leaving cocoa crispies out of peanut butter frosting).
Combine chocolate frosting ingredients in a stand mixer using the whisk attachment to get fluffy frosting. Start on a 2-3 speed to combine all of the ingredients, then whip them at a 6-7 speed for 40 seconds or so until the frosting is light and fluffy.
Frost entire cake, top with additional Cocoa Crispies cereal, and enjoy!