A very very sweet desert from my grandmother’s cook in Madagascar.

Measurements for 8 bananas.
Time: 20 minutes + 1h baking @ 125°C

INGREDIENTS
8 bananas
8 tsp of raw sugar

For the meringue:
5 egg whites at room temperature
250g raw sugar

For the bechamel sauce:
125g unsalted butter
75g flour
1/2 liter of milk
1/2 can of condensed milk ( sweetened or unsweetened depending on how sweet a tooth you have)
vanilla seeds from a vanilla bean or vanilla extract

RECIPE

1. Make the meringue mixing together on high speed the egg whites and the sugar. Set aside.

2. Prepare the bechamel sauce:

• in a saucepan, on low heat, melt the butter and whisk in the flour just bits at a time until soft and creamy. 3 minutes.
• Whisk in the milk and condensed milk, the vanilla and continuing to whisk gently, let simmer for 10 minutes. It is thick enough and ready when making a 8 shape, your whisk leaves prints.

3. Slice the bananas and set them up in a baking pan, sprinkle sugar on top ( no need if you used sweetened condensed milk), top it with the bechamel sauce and cover with the meringue.

4. Bake until meringue is cooked, golden and hard. about 1 hour.