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Almond Fudge Banana Cake

Holidaycooking's picture
  Ripe bananas 3 Medium, peeled (Extra Ripe)
  Sugar 1 1⁄2 Cup (24 tbs)
  Margarine 1⁄2 Cup (8 tbs), softened
  Eggs 3
  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
  Salt 1⁄2 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.
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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4228 Calories from Fat 1560

% Daily Value*

Total Fat 175 g269.6%

Saturated Fat 40.3 g201.3%

Trans Fat 5.4 g

Cholesterol 634.4 mg211.5%

Sodium 2998.3 mg124.9%

Total Carbohydrates 654 g218.1%

Dietary Fiber 48.1 g192.4%

Sugars 415.6 g

Protein 69 g138.2%

Vitamin A 96.1% Vitamin C 43.7%

Calcium 41.3% Iron 137.2%

*Based on a 2000 Calorie diet

Almond Fudge Banana Cake Recipe