Banana Pudding Cake

This is more like a banana soufflé than a cake. It’s so light and airy, it almost floats. Top the warm or chilled pudding cake/soufflé with whipped cream and a drizzle of salted caramel sauce.    

Ingredients:

4 medium eggs

3 very ripe bananas

1 teaspoon good quality vanilla (preferably vanilla paste)

2 tablespoons butter

1 cup  granulated sugar

1 cup all-purpose flour (sifted)

1/2 teaspoon salt

1 1/2 cups milk

Directions:

Preheat oven to 350 F. Have eggs at room temperature. Separate yolks and whites into separate bowls.

Beat egg yolks, bananas, and butter until thick and smooth.

Mix sugar, flour, and salt on a sheet of wax or parchment paper. Stir half of the flour mixture into the egg yolk mixture. Stir in the milk, and then add the remaining flour. Beat well. In another bowl and using perfectly clean beaters, beat egg whites until stiff peaks form (any of the egg yolk remaining on the beaters will cause the whites not to beat up as well!). Gently fold egg whites into the egg yolk and banana batter.

Spread batter evenly in an 1.5 quart glass casserole dish.

Set batter filled casserole dish into the center of a large pan of hot water (bain-marie) in the oven so that the water reaches half-way up the sides of the baking pan. Bake at 350°F for 45 minutes.

Can be served hot, room temp or cold.

Garnish each serving with whipped cream and salted caramel sauce.