Banana Spoonbread

2 ripe bananas, peeled

4 eggs, separated

1 C milk

3 T butter

1 C cornmeal

1 t baking powder

3/4 t salt

1/4 t cream of tartar

Slice bananas into blender; whir until pureed (should equal 1 cup in pureed form). Set aside. Beat egg yolks until thick and lemon colored, about 3-5 minutes. In large saucepan over medium heat, combine bananas, milk and butter. Cook until butter melts. Stir in cornmeal, baking powder and salt. Cook, stirring constantly until mixture thickens, about 3 minutes. Remove from heat. Beat in egg yolks. Beat egg whites and cream of tartar at high speed until stiff but not dry. Fold into banana mixture. Pour into well-greased 1-1/2 quart casserole dish. Bake in 350 degree oven for 30-35 minutes until knife inserted comes out clean. Serve while hot. (makes 4 servings)