Almond Fudge Banana Cake
|Ripe bananas||3 Medium, peeled (Extra Ripe)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Amaretto liqueur/1/2 to 1 teaspoon almond extract||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Chopped almonds||1⁄2 Cup (8 tbs), toasted, ground|
|Chocolate glaze||1⁄2 Cup (8 tbs)|
Mash bananas; 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.
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.