Banana Almond Cake

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.

• Ready In: 1 hr
• Serves: 8

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.