• Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.

Banana Cake

• In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
• Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then mix in the bananas, yogurt, and vanilla extract.
• Now, reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a silicone spatula.
• Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 15 minutes before removing and placing them on a wire rack to cool completely.

Strawberry Filling

• Thinly slice the strawberries (or puree them in a food processor for 5 seconds) and place them in a medium saucepan with the sugar, lemon juice, and corn starch. Mix together and cook over medium heat until thick (about 5-10 minutes).
• Once thickened, transfer the strawberry filling to a heat-safe bowl and place it into the refrigerator to completely cool.

Whipped Cream Frosting

• In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until soft and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until thick (about 30 seconds).
• Slowly add the heavy whipping cream (about ½ cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a ½ cup of the cream at a time until you have no more left and beat the frosting for an additional 1-2 minutes until smooth and creamy.

Chocolate Ganache

• In a small bowl, add the chocolate chips. Set aside. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.

Assemble

• If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and pipe a border of frosting around the edge of the cake. Then spread half of the strawberry sauce in the center of the piped frosting border.
• Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
• Remove the cake from the refrigerator and finish frosting. Cover the sides and top of the cake again until frosted to your desire (use a cake scraper for a smooth finish). Place the cake in the freezer for 10 more minutes.
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. I used the Wilton 1M piping tip to decorate the top of the cake, along with adding rainbow sprinkles and maraschino cherries.
• Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.