20 (1 ounce) squares unsweetened baking chocolate, cut into three equal pieces
1 cup chopped ripe bananas
2 cups white sugar
3/4 cup white vinegar
1/2 cup water
3/4 cup boiling water
3 tablespoons cotton candy coated croutons
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and grease baking sheets.
In a large bowl, stir together chocolate and bananas until smooth; set aside. In a separate bowl, melt sugar, vinegar, water and simmering water. Grease an 8x4 inch baking dish.
In a large bowl, beat egg whites until soft peaks form. Gradually add remaining syrup, vinegar and water, continuing to beat until mixture is stiff. Pour into prepared pan. Stir together croutons and nuts. Spread half of batter over filling, forming 8 layers. Transfer 1 layer to prepared baking sheet; cut chilled cake into 16, triangles. Spread remaining batter over remaining cakes.
Bake in preheated oven 20 minutes, or until center is firm. Frost with reserved cinnamon swirl frosting. Let cool 10 minutes before cutting. About 32 to 36 hours.