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Almond Fudge Banana Cake Recipe
|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)|
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 mg
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
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.