Came out great for a chocolate Easter cake. I made an almond cream cheese frosting instead of a chocolate glaze to make it more Spring-like. Very moist and the banana is definately the strongest flavor coming from the cake. Will definately make again.
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Yum! This cake was gone in no time. It was really light and moist.I used butter. I cut the sugar down to 1c and I also didn't make a glaze for it and it was delicious and sweet enough for us. My boyfriend went out and bought more bananas for me to make it again!
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This was awesome! I made it for my Dad's birthday and he just loved it. Along with everyone else at the party. My only problem was it stuck in my bundt pan some, but I think that is my fault. I sprayed the pan really well... but didn't flour it... so might have to try that next time... and there will definitely be a next time!!! Thanks for a great recipe!
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A wonderful cake. Did not have almonds, use pecans. Used Dutch cocoa. A moist not too sweet cake. Served plain to family. A dusting of powdered sugar would be nice for company presentation. Next time I'll use filberts (hazelnuts) and Frangelico.
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What a find! A great way to use up all of those spotty bananas instead of another loaf of banana bread. I left mine unadorned. It is lovely and sweet enough without any icing or glaze. This cake has a fine crumb and is very moist. I subbed out the almonds and almond liqueur/extract for banana liqueur, vanilla and a drop of orange extract; and added 1/4 or so cup of wheat germ. Like another reviewer I used Crisco... it was what I had on hand. Took the full 50 minutes in my oven. Just a lovely cake.
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What a great tasting cake! Instead of margarine used crisco, used almond extract, also didn't toast the almond just cut them fine. I took this to a graduation party and it was liked by many people. Thanks for helping me use up some old bananas!
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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.
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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.
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The only problem with this cake is that is SO delicious that I am having a hard time not eating more than I should! Oh, my! This is wonderful! I used 4 bananas and butter, but wanted a soft cake so I didn't add the almonds. I also used a chocolate glaze instead. Incredibly delicious!
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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.
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We absolutely loved this! No, the almond didn't really come through but I think lent a real smoothness to this delicious cake. I added an extra banana so probably should have upped the baking soda a bit, but it made for such a moist, dense cake I can't complain! Used the glaze from recipe 27144 - to die for! Will definitely keep this one!
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This was a lovely banana cake! I couldn't taste the almond but it didn't really matter.
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Step 11 states to "drizzle glaze over top and down side of cake", but WHAT glaze? I'd already used all the ingredients in the cake, and hadn't set aside anything to use to make a glaze. While it smelled fabulous while baking, and had a moist, dense texture, the flavor didn't measure up. I did substitue unsalted butter for the margarine, and generic almonds instead of Dole brand (but I would think the butter would have made it better, not worse). I did make my own glaze, which was fine, but it really didn't help the cake.
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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!
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I made this cake for my MIL2B's birthday a few weeks ago in loving memory of *CoolMonday* The amaretto was a wonderful addition to this recipe! It is like a sweet banana bread elevated to cake status.... simply delicious! I wouldn't change a thing and I will be making this one again! Made for CoolMonday's Bake-a-thon.
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This cake was truely OUTSTANDING!! The combination of the almonds, almond extract, chocolate and banana was a slice of HEAVEN! WOW!!! My hubby took this to work with him, so I didn't think I was going to get any! LOL! But he surprised me with a piece that he saved back for me!! SO GLAD HE DID!!! I will be making this recipe a lot!! (The cake was done perfectly in 45 minutes exactly. *Also, I greased my pan with butter-flavored crisco, and dusted it lightly inside with cocoa powder. The cake came out EASILY with no trouble at all! :)) Made for CoolMonday's Bake-a-thon.
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I made this for the bake-a-thon for CoolMonday and I am so glad I did! It was so good! The banana and chocolate go so good together! This one is going to stay in my cookbook!
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This is an additional recipe I chose to bake in memory of CoolMonday in the bake-a-thon. I love the flavor of this cake!:) It reminds me of banana bread. This recipe was easy to follow. Another great recipe from CoolMonday and a wonderful tribute in memory of her. ~~ Chef mamma
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Good moist cake and fairy easy to make. I made it in a bundt pan and drizzled a chocolate glaze recipe I found here and it was great. My only modification was to leave out the chopped almonds b/c I didn't have any. I also added a few drops of banana extract to the glaze. Yummy and looks great too!
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