Banana Pudding Cake

• 2 Eggs
• 3-1/2 ounces, weight Butter (soft But Not Melted)
• 2 Bananas
• 1 Tablespoon Lemon Juice
• 5 ounces, weight Breadcrumbs
• 1/2 cups Pineapple Juice
• 1/3 teaspoons Cinnamon
• 1/2 cups Sugar

1. Preheat oven to 400u0b0F (200u0b0C).
2. 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.
3. Peel the bananas, put them 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 a mixer.
4. Remove the egg whites from the fridge and beat them with the sugar until stiff. Slowly add the sweet egg white mixture into the banana mass and stir to combine.
5. Pour the batter into a greased cake pan (6"x 2") and send to the preheated oven to bake for 25 minutes at 400u0b0F (200u0b0C). Remove the banana pudding cake from the oven and let it cool for 30 minutes. Transfer to a large plate and send it to the fridge for 20 minutes.
6. Banana pudding cake is ready to serve!

eggs, weight butter, bananas, lemon juice, weight breadcrumbs, pineapple juice, cinnamon, sugar

Taken from tastykitchen.com/recipes/desserts/banana-pudding-cake-2/ (may not work)