Banana Chiffon Cake

Soak the gelatin in cold water. Reserve

Mix together the banana, butter, lemon zest, lemon juice, and egg yolks

Heat over low heat and stir until thickened

Remove from heat and add the gelatin

Stir until dissolved

Let cool and refrigerate until chilled

Beat the egg whites with 1 tablespoon unsalted butter until stiff peaks form

Gently fold in the cooled gelatin mixture

Pour into a baked cake shell and refrigerate until firm

Optional: decorate with whipped cream and banana slices soaked in lemon juice