Amaretto Fudge Banana Cake

MAKES: 16 servings
CRISPY RATING: Very moist, great mix of flavors


  • 4 bananas, very ripe
  • 1 1/4 cups sugar
  • 1/2 cup light butter, softened
  • 3/4 cup egg beaters, or egg whites
  • 3 tablespoons amaretto, or 1 tsp almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped almonds, toasted and ground
  • 1 ounce semisweet chocolate square, melted, 1 square

1. Quarter 4 bananas in blender or food processor container. Cover; blend until smooth. You should get about 2 cups.

2. Beat sugar and butter in large bowl, until light and fluffy. Beats in eggs and liqueur. Stir together flour, cocoa powder, soda, salt and almonds in medium bowl.

3. Stir flour mixture into sugar mixture alternately with 1-1/2 cups blended bananas, beginning and ending with flour mixture. Pour batter into greased 10-inch bundt pan.

4. Bake at 350F., 45 to 50 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely.

5. Mix together remaining 1/2 cup blended banana with melted chocolate, in small bowl. Drizzle glaze over top and down sides of cake.


Chocolate and banana blend very well, with nice hints of almond throughout. The glaze in particular is fantastic.

This recipe is from the Dole website.

From MC - Per Serving: 209 Calories; 7g Fat (26.7% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

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