Banana Nut Torte

Serves: 6
Total Calories: 486


1 cup sugar
1 teaspoon baking powder
3 eggs white
2/3 cup walnuts chopped
12 crackers finely crushed
1 teaspoon vanilla extract
2 or 3 bananas
1 cup whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup walnuts chopped


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.

Nutritional Facts:

Serves: 6
Total Calories: 486
Calories from Fat: 287

This Banana Nut Torte recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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