Ingredients

• Ingredients
  1. Vegetable oil spray
  2. 3/4 cup whole blanched almonds, finely ground
  3. 3/4 cup plus 2 tablespoons all-purpose flour
  4. 1 stick (4 ounces) unsalted butter, melted
  5. 2 tablespoons dark rum
  6. 1 1/2 teaspoons pure vanilla extract
  7. 1 1/3 cups sugar
  8. 6 ripe bananas, 2 coarsely chopped
  9. 7 large egg whites, at room temperature
  10. 1/8 teaspoon salt
  11. Warm Caramel Sauce

Directions

1. Preheat the oven to 350°. Place ten 4-inch fluted tartlet pans with removable bottoms on a baking sheet. Spray the pans with vegetable oil spray.
2. In a medium bowl, combine the ground almonds with the flour, butter, rum, vanilla and 2/3 cup of the sugar. Fold in the chopped bananas.
3. In a large bowl, beat the egg whites with the salt at high speed until frothy. Slowly pour in the remaining 2/3 cup of sugar and beat until stiff peaks form.
4. Using a rubber spatula, fold the beaten whites into the almond batter, 1 cup at a time. Spread the batter evenly in the prepared pans and bake for about 20 minutes, or until golden and firm in the centers. Meanwhile, slice the 4 remaining bananas 1/4 inch thick on the diagonal.
5. Unmold the cakes. Set each one in the center of a dessert plate and cover with the sliced bananas. Pour the Warm Caramel Sauce on top and serve.