Preheat oven to 350 degrees fahrenheit. Use a silicone cake pan or grease and flour a 9 inch round cake pan or one 9×9 inch pan.

In a medium bowl mix whole wheat flour and baking soda then set aside.

In a large bowl mash bananas with a fork  then mix egg, milk, peanut butter and butter.

Once well combined add the flour mixture to the peanut butter mixture and stir until mixed.

Spoon cake batter into the cake pan.

Bake for 20 to 30 minutes, until a toothpick inserted in the middle come out clean.

Cool 5 minutes in pan then remove and place on wire rack to cool completely

Cover two baking sheets with wax paper

Crumble the cooled cake into a large mixing bowl until the entire cake is crumbled into a fine texture (I used a hand mixer to break up some of the bigger pieces.)

Stir in 1 1/2 cups peanut butter until well combined with the cake crumbs.

Roll you cake mix into 1/2 inch balls* and place them on the baking sheet.

Cover with plastic wrap and allow to chill in the refrigerator for several hours, or the freezer for 15 minutes, you want the balls to be firm enough to dip.

Melt your yogurt chip using you method of choice. I use my microwave and heated them for 30 seconds at a time, stirring in between until it was melted. If you have one you can also use a double boiler

Roll balls in  yogurt and lay on wax paper. Sprinkle with crushed peanuts while still wet and let sit until firm.

Makes 3 to 4 dozen cake balls.