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Almond Fudge Banana Cake

Prep Time 1 hours
Total Time 1 hours
Difficulty 2.0 Medium
Calories Per Servings 210 Calories
Servings 16
Nutrition facts Nutrition facts


A rich, delicious cake with almond and bananas.

Ingredients 11


extra-ripe, medium DOLE® Bananas, divided
1-1/2 cups sugar
1/2 cup butter or margarine, softened
3 tbsp amaretto liqueur
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped almonds, toasted and ground
1 square (1 oz) semi-sweet chocolate, melted



4 extra-ripe, medium DOLE Bananas, divided


Quarter 4 bananas in blender or food processor container. Cover; blend until smooth (2 cups).


1-1/2 cups sugar
1/2 cup butter or margarine, softened
3 eggs
3 tbsp amaretto liqueur or 1 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped almonds, toasted and ground


Beat sugar and margarine or butter in large bowl, until light and fluffy. Beats in eggs and liqueur. Stir together flour, cocoa powder, soda, salt and almonds in medium bowl.



Stir flour mixture into sugar mixture alternately with 1-1/2 cups blended bananas, beginning and ending with flour mixture. Pour batter into greased 10-inch bundt pan.



Bake at 350ºF., 45 to 50 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely.


1 square (1 oz.) semi-sweet chocolate, melted


Mix together remaining 1/2 cup blended banana with melted chocolate, in small bowl. Drizzle glaze over top and down sides of cake.

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