Serves: 6
Total Calories: 486
Preheat oven to 350° F. Heavily butter a 9- or 10-inch round baking pan. In a small bowl combine sugar and baking powder set aside.
In a large mixer bowl beat egg whites at high speed until soft peaks form. Gradually beat in sugar mixture and continue beating until stiff but not dry.
Fold nuts, saltines and vanilla into egg white mixture spread evenly in pan. Bake for 20 to 25 minutes. Top will not be brown. Turn off heat let torte shell cool in the oven. Remove and set aside. up to 24 hours.
Slice bananas 1/2 -inch thick place on torte shell.
In a small mixer bowl beat whipping cream, sugar and vanilla at medium speed until stiff peaks form. Spread over bananas, covering completely. Sprinkle nuts on top. Refrigerate up to 2 hours.
This Banana Nut Torte recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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