Separate the egg yolks and whites. Sift the four.
Prepare the meringue. Put the egg whites in a clean bowl and whisk.
A little after you start to beat it, add a pinch of salt, and the sugar in 2~3 batches. Beat real well after each addition.
Once the mixture is not foamy, beat from the bottom until stiff peaks form when you lift the beaters. Finally fluff it up by beating on low speed for 10 seconds.
In a separate bowl, beat the egg yolk well with a whisk. Mix in the banana while mashing. It will become creamy when it is done.
Next, add the water and mix well. Add the sifted flour and mix well with the whisk until well blended.
Add 1/3 of the meringue to Step 6 and mix well. Pour the batter into the bowl with the meringue and mix thoroughly.
Pour the batter into the pan and bake at 170°C for about 35 minutes. Once baked, let cool in the pan.
When cooled, remove from the pan and place on a plate. If you wrap in a plastic bag and chill, it becomes fluffy and moist!
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.
Story Behind this Recipe
After many attempts, this is something simple I made for my children's snack with ingredients we had at home!! It's lightly sweet with a light texture, and my son loves it! And since it doesn't use oil, clean-up is a snap!
Use a hand mixer for the meringue, but switch to a whisk during Steps 5-7. By the way, our oven takes about 10 minutes to heat. So, once I'm done with the meringue, I turn on the oven and by the time I'm done pouring the batter in the pan and cleaning up the bowls, it's ready!