Separate the egg whites and yolks carefully, ensuring no yolk gets into the whites.

Peel the ripe bananas and mash them well with a fork.

Mix the mashed bananas with the egg yolks and milk until well combined.

In a separate bowl, lightly whisk the egg whites, then add 1 tbsp of sugar and whip until foamy.

Once soft peaks form, add another tbsp of sugar and continue whipping.

Add the remaining sugar and whip until the meringue is stiff and glossy.

Fold half of the meringue into the banana mixture gently, then fold in the remaining meringue.

Heat a pan over low heat, add a small amount of butter or cooking oil, and pour a portion of the batter into the pan. Cover with a lid and cook for 1 minute.

Fold the pancake in half, cover again, and cook for another minute.