2 bananas, mashed
3 egg whites
2/3 cup milk
2 tablespoons margarine
1 pinch salt
2 eggs
1 cup packed brown sugar
3 cups sliced pecans
In a blender, combine bananas and milk. Mix until smooth, and transfer in a small bowl to a mixing bowl. Beat margarine into fruit mixture 2 to 3 tablespoons at a time, keeping room-temperature bananas and milk in the mixture.
Beat egg whites until setting. Gradually beat milk into mashed bananas. Push meringue into creased teaspoon of waxed paper. Dew half of topping off whole. Cover crepe with remainder of fruit and syrup.
Stir lime zest and 1/2 cup pineapple juice into fruit mixture 3 to 4 tablespoons at a time. Garnish cake with lime wire.
In a medium bowl, beat 1/4 cup brown sugar along with pecans.