Almond Cakes with Bananas and Warm Caramel Sauce

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

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

vegetable oil spray, whole blanched almonds, flour, unsalted butter, dark rum, vanilla, sugar, bananas, egg whites, salt, caramel sauce

Taken from www.foodandwine.com/recipes/almond-cakes-with-bananas-and-warm-caramel-sauce (may not work)