Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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A rich, delicious cake with almond and bananas.
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 sugar1/2 cup butter or margarine, softened3 eggs3 tbsp amaretto liqueur or 1 teaspoon almond extract1-1/2 cups all-purpose flour1/2 cup unsweetened cocoa powder1 tsp baking soda1/2 tsp salt1/2 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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