1 cup white sugar
2 egg whites
2 teaspoons lemon zest
1 teaspoon lemon zest
2 cups all-purpose flour
3 cups packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, melted
1 cup banana slices
1 small lemon, juiced
2 tablespoons lemon juice
2 teaspoons lemon zest
1 cup water
1 (4 ounce) can evaporated milk
2 tablespoons lemon zest
1/4 cup lemon zest
1 egg
1/3 cup white sugar for decoration (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, mix together sugar, egg whites, lemon zest, lemon zest, flour, brown sugar, baking soda and salt. Beat well.
In a large bowl, mix together brown sugar, lemon zest, lemon zest, flour, banana slices, lemon juice, lemon zest, lemon zest and egg. Mix together.
When all ingredients are mixed, pour batter into prepared pan. Bake in preheated 350 degrees F (175 degrees C) oven for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
While the bananas are cooking, place cream cheese and parmesan in a medium bowl. Mix in the eggs, milk, lemon juice and lemon zest. Gradually mix in the flour, continuing to mix until well incorporated. Cut in butter until mixture is smooth. Spoon cream cheese mixture into loaf, covering completely. Cool completely. Cut into squares and shape into fruit shapes. Cut squares into fruit shapes. Chill in refrigerator. Lightly brush cream cheese mixture with remaining lemon juice.
Melt chocolate glaze on top of loaf and spread over warm loaf while the bananas are still warm. Decorate with whipped cream or jelly and lemon zest.