Almond-Fudge Banana Cake
- 3 extra-ripe, md. bananas
- 1-1/2 cup sugar
- 1/2 cup margarine, softened
- 3 eggs
- 3 tbsp. Amaretto liqueur
- 1/2 to 1 tsp. almond extract
- 1-1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup Dole chopped almonds, toasted, ground
- 1 tsp. vanilla extract
- 1 oz. semi-sweet chocolate, melted
- 1 pureed, extra-ripe sm. banana
- Mash bananas (1-1/2 cups).
- Beat sugar and margarine until light and fluffy.
- Beat in eggs, liqueur and vanilla.
- Combine dry ingredients.
- Stir in almonds.
- Add to beaten mixture alternately with bananas.
- Beat well.
- Turn batter into greased 10-inch Bundt pan.
- Bake in 350F.
- oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan.
- Cool 10 minutes.
- Remove cake from pan to wire rack to cool completely.
- Drizzle glaze over top and down sides of cake.
- Glaze: With a wire whip, beat pureed banana into melted chocolate
bananas, sugar, margarine, eggs, liqueur, almond extract, flour, cocoa, baking soda, salt, almonds, vanilla extract, semisweet chocolate, banana
Taken from www.foodgeeks.com/recipes/567 (may not work)