Triple Chocolate Banana Cream Cake

Preheat oven to 350 F and coat one 8-inch round cake pan and one 9-inch round cake pan with non-stick spray. Set pans aside.

Place rolled oats in a food processor and blend until finely processed into a flour mixture. Transfer to a large bowl and add cake flour, baking powder, baking soda, unsweetened cocoa, sugar, and salt. Stir well and set the bowl aside.

Beat eggs in a large, separate bowl. Add in yogurt and vanilla and stir together. Pour in coffee, then milk. Stir to combine.

Make a well in the center of the flour mixture and pour in the liquid mixture. Beat on a medium speed for 2-3 minutes or hand mix the batter until incorporated. Reduce speed and add in the mashed bananas and continue to mix well.

Lastly, fold in chopped pieces or shavings of your dark and milk chocolates. Stir batter once more.

Distribute cake batter into the two prepared round cake pans and bake for 35-40 minutes, or until a toothpick comes out clean (times vary depending on the size of the pans). Remove from oven and let cakes sit in the pan until cooled.

Once the cakes have cooled, place the larger cake on a flat surface or plate. Using a spatula, spread Cool Whip over the top until it is fully covered. Place the second, smaller cake on top of the first one. Cover the second cake with the remaining Cool Whip. Lastly, place the sliced banana pieces on the edges of the bottom layer that remains visible. Use the leftover slices to trim the edges of the top cake as well.

Once done, let the cake sit the in the refrigerator until ready to eat or serve immediately.

Adapted from Oh Shine On cake recipe which was adapted from recipes by DashingDish and Skinnytaste.com.