Chocolate Banana Cake - bananas

Method

• Butter two, 8 inch round pans.
• Line them with wax paper, butter the paper and flour the pans.
• Place two bananas and the milk in a electric blender or food processor.
• Blend at low speed until homogenized.
• Set aside.
• In top of a double boiler, over hot, but not simmering water, melt the chocolate.
• Set aside.
• Preheat oven to 325F (160C).
• Beat egg whites with 1/2 cup sugar until peaks keep their shape.
• Set aside.
• Beat the yolks with the remaining 1/4 cup sugar until thick and ribbonlike.
• Fold the bananas and the chocolate into the beaten egg yolk.
• Alternately, a third at a time, fold the beaten egg whites and the flour into the chocolate mixture.
• Mix only until smooth.
• Do not overmix.
• Divide batter equally between the prepared pans and bake in the preheated, 325F (160C) oven until a knife inserted into the centre comes out clean, about 25 minutes.
• Cool two minutes in the pans, then gently invert on a cooling rack.
• When cool, split each layer.
• Peel and cut three banaas into 18 inch segments.
• Place banana slices on the cream.
• Assemble the cake with the cream and banana slices between layers.
• Sprinkle the top with confectioners' sugar.