Sift together the flour, ¾ cup sugar, baking powder and salt in a large bowl.
Add the egg yolks, water, oil and vanilla. Beat until smooth.
In a separate clean bowl, beat the egg white and cream of tartar together using a high speed hand mixer until soft peaks form. Then continue beating until stiff peaks form.
Add the remaining 1/2 cup sugar and beat until it is mixed in.
Add the egg yolk mixture and bananas into the egg white mixture.
Mix just until blended.
Pour the batter into an ungreased 10” tube pan.
Bake in the oven for 55-65 minutes or until the cake springs back when you touch it.
Immediately invert the pan and let it rest upside down on three glasses.
Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
Remove the cake to a plate.
To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
Drizzle the cooled cake with the glaze.
Store in an airtight container at room temperature.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**