1. Separate eggs into large mixing bowl.
  2. Slowly beat 1 cup sugar and salt into yolks until thick and light in color.
  3. Add bananas, beat 3 minutes at highest speed.
  4. Stir meal, starch and cinnamon.
  5. Fold into banana mixture, add nuts.
  6. Beat egg whites at highest speed until peaks (not dry).
  7. Continue beating and make meringue by beating remaining ¼ cup sugar into whites, 1 tablespoon at a time.
  8. Fold meringue into banana mixture.
  9. Turn into 10 inch tube pan (bottom lined with wax paper).
  10. Bake at 325°F for 70 to 75 minutes until springy to touch.
  11. Invert pan on funnel.
  12. Let hang 45 minutes.
  13. Remove while still warm.
  14. Run knife around side of cake.
  15. Remove.

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