1 cup ripe bananas
1 (18 ounce) package frozen whipped topping, thawed
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup water
1 pinch salt
1 tablespoon lemon zest
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
Lightly butter a 9 inch springform pan. Combine bananas and whipped topping in a large bowl. Stir cream cheese, egg white, lemon zest and water. Mix well. Cover sauce with a clean damp cloth and refrigerate at least two days.
In a large saucepan and covered with aluminum foil, melt butter or margarine and stir in flour and baking powder. Stir using a wooden spoon or potato masher until mixture disperses. Remove foil and place pan on dry side. Bring to a boil and boil 10 minutes. Pour mixture into pan and sprinkle evenly with salt and lemon zest.
Pour batter into prepared pan. Bake in preheated oven for 45 minutes, turning once. Reduce heat to 375 degrees F (190 degrees C). Bake for an additional 1 hour and reduce heat to 350 degrees F (175 degrees C). Cool on baking sheet until cool enough to handle. Preheat oven to 350 degrees F (175 degrees C).