3 egg whites
1/8 tsp. cream of tartar
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla
1/4 tsp. almond extract
3/4 cup finely crushed graham cracker crumbs
2 tbsp. pecan pieces

Beat 3 room temperature egg whites with cream of tartar until whites form soft peaks. Sift together sugars, then gradually add to whites, beating each addition until whites are stiff and glossy. Thoroughly mix in flavorings.

Combine graham cracker crumbs and pecan pieces and sprinkle a little at a time oven egg whites, folding in gently after each addition. Place batter into heavily greased 8-inch cake pan 2-inches deep.

Bake at 300°F for 30 minutes. Cool.

TOPPING:

1 1/2 bananas
1 cup whipping cream
2 maraschino cherries
2 tbsp. toasted almonds or pecans

Arrange sliced bananas on torte, then garnish with whipped cream, then cherries and nuts.

Note: May be frozen ahead of time.