Ingredients
| 3 | extra-ripe, md. bananas | | 1-1/2 cup | sugar | | 1/2 cup | margarine, softened | | 3 | eggs | | 3 tbsp. | Amaretto liqueur | | 1/2 to 1 tsp. | almond extract | | 1-1/3 cup | all-purpose flour | | 1/3 cup | unsweetened cocoa powder | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 1/2 cup | Dole chopped almonds, toasted, ground | | 1 tsp. | vanilla extract |
Banana Chocolate Glaze
| 1 oz. | semi-sweet chocolate, melted | | 1 | pureed, extra-ripe sm. banana |
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Instructions
Mash bananas (1-1/2 cups). Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to beaten mixture alternately with bananas. Beat well. Turn batter into greased 10-inch Bundt pan. Bake in 350°F. oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down sides of cake.
Glaze: With a wire whip, beat pureed banana into melted chocolate
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