|Butter||1 Tablespoon (for greasing)|
|Granulated sugar||100 Gram (1/2 Cup)|
|Powdered sugar||70 Gram (Scant 1/2 Cup)|
|Cornstarch||15 Gram (2 Tablespoon)|
|Whipping cream||300 Milliliter (1 1/4 Cup)|
|Powdered sugar||25 Gram, sifted (1/4 Cup)|
|Unsweetened cocoa powder||1 Tablespoon, sifted|
|Semi sweet chocolate||4 Ounce (100 Gram)|
|Firmly packed brown sugar||50 Gram (1/4 Cup, Soft)|
Line a baking sheet with baking parchment or waxed paper.
Grease waxed paper.
Preheat oven to 250°F (120°C).
To make meringue, beat egg whites in a medium bowl until stiff.
Slowly add granulated sugar, beating constantly.
Sift powdered sugar and cornstarch onto egg white mixture; fold in.
Fill a pastry bag fitted with a plain nozzle with meringue mixture; pipe 12 banana shapes onto prepared baking sheet.
Bake 3 to 4 hours with oven door slightly open.
Remove meringues from baking sheet; cool on a rack.
To make filling, whip cream with powdered sugar until stiff; stir in cocoa powder.
Put chocolate cream into a pastry bag fitted with a fluted nozzle; pipe onto cooled meringues.
Peel bananas and cut in half lengthwise.
Place a halved banana on each cream-tppped meringue.
To make topping, melt chocolate in a double boiler over low heat.
Pour chocolate over bananas; sprinkle with brown sugar before chocolate sets.