Banana Pudding

Wrap each banana in plastic wrap, leaving the skin intact, and soak them in cold water for 3 minutes

Drain, remove the plastic wrap and peel, then mash the bananas with a fork

Combine the butter, flour, and egg yolks, mixing until smooth and set aside

Beat the egg whites until stiff peaks form and add the yeast, mixing gently

Fold the whipped eggs into the banana mixture, taking care not to deflate it too much

Check if the pudding needs any adjustments and, if necessary, sift the flour with care to maintain the volume

Pour into a prepared dish, dusting with breadcrumbs

Bake in a moderate oven at 350°F until firm and set

Remove from the oven and dust with cinnamon and nutmeg.