Separate the eggs into yolks and whites.

Beat the yolks with 2 Tbsp of the Sugar. Beat the egg Whites with the salt until frothy and then add 1/4 cup of Sugar and beat until dissolved.

Beat the Butter, vanilla extract and remainder of sugar together until soft and fluffy.

Add the nuts, yolks, and flour.

Add the cream and lemon juice. Once mixed, slowly start adding the bananas in small pieces.

Gently fold in the egg whites. You want to keep them as frothy as possible to give the pudding a light, airy texture. Pour the whites on top of the batter and using a spatula, dig down in the middle of the bowl, scooping up the batter on top of the foam. Turn the bowl a bit and repeat. You want to blend the foam and batter, not just stir it in. Although it's hard to see in the picture, you want the batter to have the frothiness of the egg whites, without having them visible (compare the edges to the above pic).

Butter the sides and bottoms of 4 ramekins and pour in a little bit of sugar, turning the ramekin around to coat the bottom and sides. Pour the batter in the ramekins.

Place the ramekins in a baking dish filled with water.

Bake at 350f for an hour or until the center is set.

Chocolate Macadamia Nut Sauce Ingredients: 2oz package Macadamia Nuts 1/2 cup Heavy Cream 1/3 cup Sugar 2 ounces Semi-Sweet Chocolate Blend the Macadamia Nuts up in a food processor until powdered.

Saute for 3 minutes in a hot pot, and then add the cream and sugar.

Drop the heat down to low. Stirring constantly, add the chocolate and let it slowly melt.

Top the macadamia nut and banana pudding with the sauce.

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Now that you have learned how to make macadamia nut and banana pudding + chocolate sauce, please be sure to view these other chocolate recipes and these pudding recipes and these fruit recipes.