Pancake Cake

Start by peeling the bananas then slice them into rounds. 

Transfer them to a medium bowl and set aside. 

In a large skillet filled with boiling water, add the milk chocolate bar still in its packaging and let it cook for 3 minutes.

After this time has passed, remove the melted chocolate from the water and pour it into the bowl with the bananas. 

Add the eggs and beat everything well with a hand mixer or in a blender. 

Then, transfer this mixture to a large bowl, add the sugar, the milk, the wheat flour and mix everything together very well until combined. 

Add the baking powder and mix gently.

Now, in a large skillet over medium to low heat add 2 ladles of the batter we just prepared. 

Spread it out evenly, cover the skillet and let it fry for 3 minutes. 

After this time has passed, flip the pancake, cover the skillet again and let it fry for another 2 minutes on the other side.

Repeat this process with the entire batter.

Then, in a medium saucepan, add the vanilla-flavored pudding powder and the milk.  

Turn on the heat to medium-low and mix everything together very well until it thickens.

Transfer everything to a medium bowl and cover with plastic wrap, placing it directly on the cream. 

Let the cream cool to room temperature.

Next, in a large bowl, add the butter and beat very well with the electric mixer. 

Add the cream we prepared and beat everything very well until it foams.

Now, to assemble the recipe, on a plate, add one of the pancakes we prepared earlier, 3 tablespoons of the cream and spread it out evenly.

Repeat this process with all the pancakes and all the cream.

Finish by topping everything with a layer of cream. 

Take the dessert to the fridge and let it chill for at least 3 hours.

After this time has passed, finish the dessert by topping it with gummy candies to taste.

Serve.