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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I was experimenting in the kitchen. It came out surprisingly good. I'll bet the same concept can be applied to pureed pumpkin or pureed butternut squash; maybe apple sauce. For the squash, I would add sugar or splenda, because they're not naturally as sweet as banana. Ingredients:
2 cups bananas, mashed |
2 cups almond meal |
1 (1 ounce) package sugar-free instant vanilla pudding mix |
5 eggs, separated |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 350°F.
2. Mix butter, bananas, and instant pudding mix in a large bowl.
3. Stir in egg yolks.
4. Stir in almond meal.
5. Beat egg white until peaks form. Gently fold the whites into the mixture.
6. Pour into a greased 9-inch round pan.
7. Bake for 50-55 minutes.
8. For best texture, cool completely before enjoying.
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