Brazilian Banana Cake

I found this recipe on AllRecipes.com when I was looking for something to do with overripe bananas. The cake is dense, sweet, and moist. The bananas slices on top sink partly into the cake and the cinnamon sugar topping produces a superb coffee cake. Tod, who loves neither sweets nor bananas, ate two slices.
The recipe calls for 6 bananas, but I used three I had on hand and it was sufficient. More would be better.
Brazilian Banana Cake
makes 12 servings
3 Tblsp butter
2 cups sugar
3 egg yolks
3 cups flour
1 Tblsp baking powder
1 cup milk
3 egg whites
1/2 cup walnuts (optional)
6 bananas
2 Tblsp brown sugar
2 tsp cinnamon
1/4 tsp clove
Mix the butter and sugar until smooth, then add the egg yolks and beat well. Combine flour and baking powder. Add to sugar mixture, alternating with milk. Beat the egg whites until they are double in volume and fold into the batter.
Spread batter into a greased 9X12 pan. Sprinkle with walnuts if desired. Slice the bananas onto the top of the cake, spreading even across the pan. Mix the brown sugar, cinnamon and cloves–sprinkle over cake.
Bake at 350 F (175 C) for 30 – 35 minutes or until a pick inserted comes out clean. Store in the fridge, as the bananas will get gooey at room temperature.