5 x  Small bananas

      3 oz Bittersweet chocolate

      1 c  Cake flour *

      2 tb Milk

    3/4 c  Sugar

      1 c  CrB
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           Recipe follows
           Confectioners' sugar
  * Sift and measure cake flour. Butter two, 8 in. 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 325'F.
  Beat egg whites with 1/2 cup sugar until peaks keep their shape. Set aside.
  Beat the yolks with the remaining 1/4 c 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
  pr-heated, 325'F. 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 1/8 in.
  segments.  Place banana slices on the cream.  Assemble the cake with the
  cream and banana slices between layers.  Sprinkle the top with
  confectioners' sugar.