Almond Laced Banana Cake Recipes

BANANA ALMOND CAKE

Steps:

• Preheat oven to 350°F.
• Mix butter, bananas, and instant pudding mix in a large bowl.
• Stir in egg yolks.
• Stir in almond meal.
• Beat egg white until peaks form. Gently fold the whites into the mixture.
• Pour into a greased 9-inch round pan.
• Bake for 50-55 minutes.
• For best texture, cool completely before enjoying.

ALMOND FUDGE BANANA CAKE

Steps:

• Mash bananas and 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. Make 16-20 servings.

ALMOND-LACED BANANA CAKE

Steps:

• 1. Heat oven to 350 degrees. Spread 1 tablespoon melted butter on bottom and up sides of a 9-inch square cake pan.
• 2. In a medium bowl stir together brown sugar and 1/2 cup almonds. Sprinkle half of brown sugar/almonds in pan.
• 3. Add 3 tablespoons of remaining butter to remaining brown sugar/almonds. Stir to evenly mix. Place remaining 1/2 cup butter in a large mixing bowl. Add granulated sugar and mashed banana. Beat on medium speed until smooth. Beat in eggs one at a time.
• 4. In a small bowl stir together milk and vinegar; set aside. In a medium bowl stir together flour, baking powder, soda, and salt.
• 5. With mixer on low speed, gradually beat in milk mixture alternately with dry ingredients, beating well after each addition. Beat in extract.
• 6. Pour half of batter over brown sugar mixture in pan. Sprinkle with remaining brown sugar mixture. Spoon remaining batter evenly over top. Use a knife to swirl gently. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool for 10 minutes in pan. Invert onto cake plate.
• 7. Crumble almond paste in a small mixing bowl. Add warmed condensed milk. Beat on medium speed until well combined. Gradually beat in powdered sugar. Drizzle over cake.
• 8. Sprinkle with remaining 1/4 cup of almonds. Garnish as desired. Serve warm or at room temperature. Cut into 3-inch squares to serve. Serves 9.