Banana Pudding Cake
Banana pudding cake with cinnamon and pineapple juice.
- 2 bananas
- 2 eggs
- 1 tablespoon lemon juice
- 1/2 cup pineapple juice
- 1/2 cup sugar
- 3.5 oz (100 g) butter (soft but not melted)
- 5 oz (150 g) breadcrumbs
- 1/3 teaspoon cinnamon
Adapted from everythingofcooking.com
Crack the eggs and separate the egg yolks from the egg whites.
Put the egg whites in a small bowl and send to the fridge.
Put egg yolks in a medium-sized bowl, add butter and mix thoroughly. Set aside.
Put the bananas in a large bowl and mash.
Add lemon juice and mix well.
Add the breadcrumbs, pineapple juice and cinnamon. Mix well again.
Pour in the butter/yolk mixture and mix thoroughly with the help of mixer.
Remove the egg whites from the fridge and beat them with sugar until stiff.
Slowly add the sweet egg white mixture into the banana mass and stir to combine.
Pour the batter into a greased cake pan (6"x 2") and send to the preheated oven to bake for 25 minutes at 400ºF (200ºC).
Remove the banana pudding cake from the oven and let it cool for 30 minutes.
Transfer to the large plate and send to the fridge for 20 minutes.
Banana pudding cake is ready to serve!