1/2 cup unsalted butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 bananas, peeled and sliced
2 egg whites
2 cups sifted confectioners' sugar
1/4 cup all-purpose flour
1 teaspoon bread flour
1/2 cup milk
1/3 cup shredded coconut
1 (28 ounce) can cold hard milk
1/3 cup banana pudding mix
1 (4.3 ounce) package instant Guava Split Peas
1/2 cup heavy cream
1/2 cup prepared whipped cream
Preheat oven to 350 degrees F (175 degrees C) and lightly grease an 8x8 inch baking dish.
In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla. Stir in the bananas, egg whites, sifted confectioners' sugar and flour. Stir in the banana mixture until just combined. Fold in the crumbs and pats of butter.
Pour half of the batter into prepared pan. Spread half of the rest in the bottom of the prepared pan. Layer with remaining batter and spread the rest to the top.
Bake in the preheated oven for 24 to 30 minutes, or until a toothpick inserted into center of the cake comes out clean.
To make the Ice Cream: In a medium saucepan, combine 6 ounces ice cream, milk, vanilla, and pudding mix. Bring to a slow boil with a lid, then remove from heat and stir in the frozen peas. Pour over hot cake.
To Make Cake Filling: In a medium mixing bowl, whip cream with 4 eggs until soft peaks form without break. Add cooled cake mix, and beat until all ingredients are thoroughly combined. Pour mixture into prepared pan.
To make the Sauce: In a large bowl, whisk together 1 cup of the frozen peas, 1 cup of the whipped cream, 1/2 cup of the reserved pudding mix, and 2 tablespoons of reserved 1/2 cup pudding mix mixture. Beat until mixture thickens, then stir in remaining pudding mix and pudding mixture. Drizzle over cooled cake.