Almond Fudge Banana Cake

From: Breton girl

On Jan 26, 2010

Excellent cake. I used this for my Dad's 74 birthday - he loved it. The cake is moist and the flavor is delicious. I did make it the night before to let the flavor intensify. I used a 10 inch angel food pan and I poured a chocolate glaze over the top. There was not a piece left. I already have requests from other family members for their birthday. Thanks for a great recipe.

From: ShaGun

On Nov 2, 2009

This was good. I made it for a brunch and about half of it was eaten. My kids enjoyed getting to eat the rest. It's worth trying once.

From: Suzie_Q

On Jan 23, 2008

Absolutely delicious. I used 4 egg whites and 1 whole egg, added one extra banana and cut down on the butter a little bit because of it, used 2/3 cup of Amaretto and omitted the almonds because I didn't have any on hand. Even with my substitutions the cake still came out so moist and perfect! To make a glaze I boiled 1/4 cup sugar and 1/8 water with some almond extraxt and then poured it over the hot cake; it gave it a nice crispy, sugary glaze on top. The only change I'll make next time is to let it sit for a day before serving because I found the almond flvouring really came through when I had a piece a day later instead of the day it was made. I think this will definitely become a family favourite!

From: Chef #854982

On Sep 6, 2008

Love this cake! Let it sit for a day to allow the flavors to develop and it's even better. I will definitely be using this recipe over and over.