How to make it
For The Cake
Preheat the oven to 350F and line a 10 x 15inch quarter sheet pan with parchment.
In a stand mixer fitted with a whisk attachment, beat sugar and eggs for 4-5 minutes until light and fluffy.
While beating, in a small bowl mash bananas. Combine yogurt and vanilla.
In another small bowl, sift together flour, baking soda, salt, and cinnamon.
Turn stand mixer down to low speed. Slowly drizzle in oil down the side of the bowl.
Add in banana mixture and whisk until combined.
Gently fold in dry ingredients by hand.
Spread batter into prepared sheet pan. Sprinkle with chocolate chips.
Bake for 20-25 minutes. The cake is done when you can press gently on the edge and it springs back, and when a toothpick inserted comes out clean.
Allow to cool for at least 30 minutes.
For The Frosting
In a stand mixture fitted with a paddle attachment, beat together butter, cream cheese, and peanut butter until homogeneous with no lumps.
Add in corn syrup.
Sift in powdered sugar. mix well
Add in salt, baking powder, lemon juice, and vanilla. Mix well.
To Assemble
Using a 6” cake ring, punch out 2 full circles from cake.
With the remaining areas of cake, punch out 2 crescent moons, and save inner scraps - this will become your bottom layer.
Line a 6” ring with a parchment paper ring.
Place 2 crescents in the bottom, and fill in layer with remaining inner scraps (avoid using edges).
With a spoon, add in 1/5th of frosting, spread edge to edge. Sprinkle in 1/2 of crushed Oreos, and push down.
Add in another 1/5th of frosting, spreading edge to edge.
Place 2nd layer (full circle) on top. Repeat above frosting process.
Place 3rd layer (fill circle) on top. Spread remaining frosting. Place 5 full Oreos vertically on top of cake to decorate.
Place cake in freezer for 3 hours to set.
Remove from cake ring and parchment paper. Allow to thaw for 20-30 minutes before serving. Best eaten cold with a scoop of vanilla ice cream!
What you’ll Need
For The Cake
3 1/2 Large (or 4 medium) ripe bananas
2 Tbsps greek yogurt
2 tsps vanilla extract
1 Cup white sugar
2 eggs
1/2 Cup vegetable oil
1 2/3 Cups flour
1 tsp baking soda
1 1/2 tsps cinnamon
1 tsp sea salt
1/4 Cup dark chocolate chips
For the Frosting
1/2 Cup Butter, room temperature
1/4 Cup cream cheese, room temperature
1/2 Cup Peanut Butter
2 Tbsps white corn syrup
1 1/4 Cups powdered sugar
1/2 tsp sea salt
1/4 tsp baking powder
1 tsp vanilla extract
1/2 tsp lemon juice
8 Thin Oreos, chopped + 5 Full for topping
