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1
Butter two, 8 inch round pans.
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2
Line them with wax paper, butter the paper and flour the pans.
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3
Place two bananas and the milk in a electric blender or food processor.
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4
Blend at low speed until homogenized.
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5
Set aside.
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6
In top of a double boiler, over hot, but not simmering water, melt the chocolate.
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7
Set aside.
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8
Preheat oven to 325F (160C).
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9
Beat egg whites with 1/2 cup sugar until peaks keep their shape.
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10
Set aside.
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11
Beat the yolks with the remaining 1/4 cup sugar until thick and ribbonlike.
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12
Fold the bananas and the chocolate into the beaten egg yolk.
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13
Alternately, a third at a time, fold the beaten egg whites and the flour into the chocolate mixture.
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14
Mix only until smooth.
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15
Do not overmix.
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16
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.
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17
Cool two minutes in the pans, then gently invert on a cooling rack.
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18
When cool, split each layer.
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19
Peel and cut three banaas into 18 inch segments.
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20
Place banana slices on the cream.
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21
Assemble the cake with the cream and banana slices between layers.
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22
Sprinkle the top with confectioners' sugar.
