Banana Lemon Pudding Cake

A recipe from rachael ray.

Grease the inside of a 3- to 4-quart slow cooker with butter.

In a large bowl , using a handheld mixer , beat the egg whites on high speed until soft peaks form.

In another large bowl , beat together the egg yolks , yogurt , elmon peel and lemon juice on medium speed for 1 minute.

Add the sugar , flour and salt and beat on medium speed until smooth , about 2 minutes.

Working in 3 or 4 batches , gently fold in the beaten egg whites.

Scatter three-quarters of the banana slices on the bottom of the slow cooker , then pour in the batter.

Cover and cook on high until the cake is puffed , the top is set and the dges are browned , about 1 hour 20 minutes.

Remove the slow cooker insert , still covered , and cool for about 20 minutes.

Spoon the pudding into bowls and top with the whipped cream , if using , and the remaining banana slices.

eggs, plain fat-free yogurt, lemon, juice and rind of, sugar, flour, salt, bananas, whipped cream