FIRST LAYER: Mix 1 stick butter, melted, 1/2 cup powdered sugar and 2 cups graham cracker crumbs. press into a 10x10 inch buttered pan.

SECOND LAYER: Beat together 2 egg whites, 1 stick melted butter and 2 cups powdered sugar for a full 10 minutes on high speed. While this is beating, drain a large can of crushed pineapple thoroughly. Stir into egg white mixture after the 10 minutes of beating. Pour this over the graham cracker layer.

THIRD LAYER: Split 4 or 5 large bananas lengthwise and then in 3 pieces each. Cover the cake completely with the bananas. Spread with whipped cream or topping. Sprinkle with flaked coconut or chopped nuts. Refrigerate for at least 2 hours before serving. Store in a covered pan in the refrigerator.