How to cook
Cut the bananas into slices into a container with a lid, pour the lemon juice over them, close the lid and flip the container over several times so they get soaked in it well. Crumble the biscuits (except 10 of them) into small pieces. Smear a cake form with soft butter.
Dissolve the pudding and bourbon vanilla in part of the milk. Put the rest of the milk and sugar to boil on the stove. Pour the dissolved pudding into the milk in a thin trickle and while stirring nonstop.
Once it thickens, add the chopped butter and crumbled biscuits, stir until the butter is completely dissolved. Pour half of the mixture into the form and shake well, arrange 1 layer of the sliced bananas and pour the 2nd half of the pudding mixture.
Shake the form well so that the mixture settles. Arrange the set aside whole biscuits on top, while pressing them carefully into the mixture.
Leave the cake to cool in the fridge for a few hours, invert it onto a platter, decorate with the beaten cream and remaining bananas. This is the quickest, tastiest biscuit cake with pudding and bananas.