Preheat the oven to 350℉. Spray a 9x13 cake pan with cooking spray.
In a large mixing bowl, using an electric mixer, beat two-thirds of a cup of peanut butter, two-thirds of a cup of brown sugar, and five tablespoons of softened butter until smooth and fluffy.
Add two large eggs and one teaspoon of vanilla extract, mixing until combined.
Stir in one and one-half cups of mashed bananas.
In a separate mixing bowl, sift two-thirds of a cup of Bisquick, one-half teaspoon of baking soda, one cup of rolled oats, and four tablespoons of wheat germ.
Stir the dry ingredients in with the wet ingredients and mix until well combined
Spread the batter into the prepared pan.
Bake for twenty-five minutes, or until set and lightly browned.
Remove from the oven and allow to cool completely.
Once the bread has cooled, crumble it into a large bowl. Stir in the frosting until the cake is moist and sticks together.
Scoop the cake into cake pop-sized balls. Depending on the size of your desired cake pops, you should be able to make approximately two dozen. (Use your hands to roll into balls, or use a scoop).
Place balls on a baking sheet lined with parchment paper and freeze for thirty minutes.
Stir the melted chocolate until smooth, placing it into the microwave at intervals to keep it melted.
Using a skewer, dip each ball into the chocolate.
Place on waxed paper or parchment paper to dry completely.