Community Pick
Almond Fudge Banana Cake
"So glad I adopted this recipe. I finally tried it and my family all said yum!"
photo by GinaCucina
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
16-20
ingredients
- 3 DOLE® Banana, peeled (extra-ripe medium)
- 1 1⁄2 cups sugar
- 1⁄2 cup margarine, softened
- 3 eggs
- 3 tablespoons amaretto liqueur or 1/2-1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1⁄3 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup Dole Almond, chopped, toasted & ground
directions
- Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
- Beat in eggs, liqueur and vanilla.
- Combine dry ingredients.
- Stir in almonds.
- Add to sugar mixture alternately with bananas.
- Beat well.
- Pour batter into greased 10-inch Bundt pan.
- Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
- Cool 10 minutes.
- Remove cake from pan to wire rack to cool completely.
- Drizzle glaze over top and down side of cake. Make 16-20 servings.
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Reviews
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Love this recipe but found out one thing. If using Dutch process cocoa the baking soda should be omitted and in place add 2 tsp of baking powder. The recipe as is, calling for baking soda only, indicates it calls for natural cocoa. Not making this change in ingredients in a chocolate cake results in a soapy taste. Thought I'd pass it on - fabulous cake! -
Came out great for a chocolate Easter cake. I made an almond cream cheese frosting instead of a chocolate glaze to make it more Spring-like. Very moist and the banana is definately the strongest flavor coming from the cake. Will definately make again.
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Yum! This cake was gone in no time. It was really light and moist.I used butter. I cut the sugar down to 1c and I also didn't make a glaze for it and it was delicious and sweet enough for us. My boyfriend went out and bought more bananas for me to make it again! -
This was awesome! I made it for my Dad's birthday and he just loved it. Along with everyone else at the party. My only problem was it stuck in my bundt pan some, but I think that is my fault. I sprayed the pan really well... but didn't flour it... so might have to try that next time... and there will definitely be a next time!!! Thanks for a great recipe! -
A wonderful cake. Did not have almonds, use pecans. Used Dutch cocoa. A moist not too sweet cake. Served plain to family. A dusting of powdered sugar would be nice for company presentation. Next time I'll use filberts (hazelnuts) and Frangelico.
see 18 more reviews
Tweaks
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What a find! A great way to use up all of those spotty bananas instead of another loaf of banana bread. I left mine unadorned. It is lovely and sweet enough without any icing or glaze. This cake has a fine crumb and is very moist. I subbed out the almonds and almond liqueur/extract for banana liqueur, vanilla and a drop of orange extract; and added 1/4 or so cup of wheat germ. Like another reviewer I used Crisco... it was what I had on hand. Took the full 50 minutes in my oven. Just a lovely cake. -
What a great tasting cake! Instead of margarine used crisco, used almond extract, also didn't toast the almond just cut them fine. I took this to a graduation party and it was liked by many people. Thanks for helping me use up some old bananas! -
Step 11 states to "drizzle glaze over top and down side of cake", but WHAT glaze? I'd already used all the ingredients in the cake, and hadn't set aside anything to use to make a glaze. While it smelled fabulous while baking, and had a moist, dense texture, the flavor didn't measure up. I did substitue unsalted butter for the margarine, and generic almonds instead of Dole brand (but I would think the butter would have made it better, not worse). I did make my own glaze, which was fine, but it really didn't help the cake.
RECIPE SUBMITTED BY
CoolMonday
United States
Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif" alt="Image hosted by Photobucket.com">
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention.
I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much.
I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them.
My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".
