Zutaten für Almond Fudge Banana Cake
- 3 ripe medium Dole bananas, mashed (about 1 1/2 cups)
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) softened margarine
- 3 large eggs
- 1/4 cup Amaretto Liqueur (optional)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Dole almonds
- 1 teaspoon baking powder
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Zubereitung von Almond Fudge Banana Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Mash 3 ripe medium bananas (about 1 1/2 cups mashed) and set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1/4 cup of your favorite liqueur (optional) and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Stir in 1 cup chopped almonds.
- Gradually add the dry ingredients to the wet ingredients, alternating with the mashed bananas, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cake pulls away from the sides of the pan.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, drizzle with your favorite glaze (recipe not included, use store-bought or your own preferred recipe).
- Slice and serve. Makes 16-20 servings.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
87g
Fat
9g
Carbs
11g
