• Preheat oven to 350 degrees F.
• Coat a 9x13 pan with cake release
• In a mixing bowl, beat peanut butter, brown sugar, and butter until smooth and fluffy. I find an electric mixer works best for this.
• Add the egg and vanilla, stir until combined.
• Stir in the banana.
• Add the oats, flour, wheat germ and baking soda until completely combined.
• Spread in prepared pan.
• Bake 20 to 25 minutes until set and lightly browned.
• Remove from oven and allow to cool completely.

FOR CAKE BALLS

• Crumble bread in a large bowl, stir in frosting until cake is moist with frosting and sticks together easily.
• Scoop cake into balls. I use a 1-inch spring release scoop for this.
• Place balls on a sheet of waxed paper. I use an 8x12 inch casserole dish that will fit in my freezer and place the waxed paper in it.
• Freeze for 20 to 30 minutes or refrigerate an hour.
• You'll want the balls firm; they're easier to dip in the chocolate cold.
• Melt chocolate at 30-second intervals in microwave. Stir until smooth.
• Using 2 forks or skewer, dip each ball in chocolate. Tap on side of bowl to allow excess chocolate to drip off.
• Place on waxed paper or parchment paper to dry completely.