Tuesday, April 15, 2014

Almond Fudge Banana Cake

This was my dessert for bridge on Thursday.
Served with ice cream of course!

4 extra-ripe, medium DOLE® Bananas, divided
1-1/2 cups sugar
1/2 cup butter or margarine, softened
3 egg(s)
3 tbsp amaretto liqueur or 1 tsp 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
1 square (1 oz) semi-sweet chocolate, melted
  • Quarter 4 bananas in blender or food processor container. Cover; blend until smooth (2 cups).
  • Beat sugar and margarine or butter in large bowl, until light and fluffy. Beat 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.
  • 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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