Instructions

• Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly.
• Grease your cake pans with butter or cooking spray and lightly flour them.
• Mash the ripe bananas until smooth. Set aside.
• In a large mixing bowl, combine the unsalted butter, sugar, and brown sugar. Cream them together until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
• Gently fold in the Greek yogurt and the mashed bananas until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• Gently fold in the semi-sweet chocolate chips.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Once baked, let the cakes cool in the pans for about 10 minutes, then transfer to a cooling rack.
• For a decadent finish, heat the heavy cream until just simmering. Pour it over the remaining chocolate chips in a bowl, stir until smooth, then pour over the cooled cake.