Skin and split 4 very ripe bananas; sprinkle some Cointreau over them, and leave them to macerate for 1 hour.
Now drain them, put them in a saucepan, pour some melted butter over them, and simmer them for 10 minutes over a gentle beat.
Meanwhile, beat 2 whites of egg every stiffly, and fold in the yolk of 1 egg, then 6 tablespoonfuls of sugar and 1 of flour.
Take the bananas out of their saucepan and put them in an ovenglass dish.
Pour over them the warmed Cointreau in which you soaked them, and set it alight.
Then spread over your half-bananas quickly the beaten white-of-egg mixture.
Bake in a gentle oven for 30 to 40 minutes.
The meringue by then should be crisp and pale gold in colour.
Serve very hot.
This is an absolutely delectable dessert.