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1
Separate the egg yolks and whites.
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2
Sift the four.
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3
Prepare the meringue.
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4
Put the egg whites in a clean bowl and whisk.
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5
A little after you start to beat it, add a pinch of salt, and the sugar in 2~3 batches.
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6
Beat real well after each addition.
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7
Once the mixture is not foamy, beat from the bottom until stiff peaks form when you lift the beaters.
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8
Finally fluff it up by beating on low speed for 10 seconds.
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9
In a separate bowl, beat the egg yolk well with a whisk.
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10
Mix in the banana while mashing.
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11
It will become creamy when it is done.
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12
Next, add the water and mix well.
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13
Add the sifted flour and mix well with the whisk until well blended.
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14
Add 1/3 of the meringue to Step 6 and mix well.
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15
Pour the batter into the bowl with the meringue and mix thoroughly.
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16
Pour the batter into the pan and bake at 170C for about 35 minutes.
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17
Once baked, let cool in the pan.
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18
When cooled, remove from the pan and place on a plate.
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19
If you wrap in a plastic bag and chill, it becomes fluffy and moist!
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20
Even though this is a non-oil recipe, I recommend you top with some butter or margarine while still hot and let it melt in residual heat.
