Banana-Filled Chocolate Cake

Preheat the oven to 350 degrees F. Lightly grease or coat two 9-inch round cake pans with nonstick spray. Dust with flour.

Sift the flour, cocoa, baking soda, and salt into a large mixing bowl. Add the brown sugar and mix until blended into the dry ingredients.

Pour the oil, water, vanilla, and coffee over the dry ingredients and mix with a whisk until the batter is smooth. Divide the batter between the two cake pans and smooth out evenly.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean and dry. Cool in the pans on a wire rack.

Remove the layers from the cake pans. Place one layer on a cake plate and cover with the sliced bananas.

To make the frosting, combine the mashed banana, confectioners' sugar, lemon juice, salt, oil, and vanilla in a bowl.

With an electric mixer, beat until the frosting is smooth. Add a little more confectioners' sugar if the frosting seems too soft. Add water if it seems too stiff. (The variation depends on the moisture of the bananas.)

Spread about 1/2 cup of the frosting over the banana slices on the cake layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake. Decorate with the extra slices of banana and fresh mint leaves, if desired.