- Serving Size:   12
- Weight Watcher Points:   20
- ... Ingredients Loading
Add baking powder, processed wafers, and cocoa to egg yolk mixture.Drop about 1/4 of egg whites into larger bowl and fold lightly. Fold in remaining whites carefully.Line a jellyroll sheet pan with parchment paper covering all sides and spray paper with non-stick floured baking spray.
Let cake cool completely on sheet (at least 30 minutes to an hour).*As cake cools, mix sugar, flour and salt in top of a double boiler. (If you dont have a double boiler, a larger saucepan on top a smaller saucepan with water boiling works just fine!)Blend in egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened.
Spread half of the custard over the top of the cake, then cover with one third of the banana slices. Take about one third of the crumbled wafers and sprinkle over custard-banana layer. Top with next piece of cake and repeat, being sure to reserve a few bananas and crumbled cookies.
Spread whipped cream on cake and top with remaining banana and wafers.*You can even spread the whipped cream on the final cake layer and refrigerate all together. We suggest not topping the cake with the fresh bananas and cookies until you are ready to serve, however. Otherwise, the bananas will brown. Keep them fresh by sprinkling with a bit of lemon juice and placing them in an airtight container until ready to use.