Almond Fudge Banana Cake Recipe
This almond-scented banana fudge cake is moist from mashed bananas and comes together with a simple mix-and-bake method. The ingredients list is straightforward, and the how to make steps keep things quick—just don’t overmix once the flour goes in.
Ingredients
For the batter
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease the cake pan, and dust lightly with flour if you like for easier release.
Mash the bananas
Mash the bananas with a fork until mostly smooth. A few small bits are totally fine.
Cream sugar and margarine
Beat the margarine and sugar for 2–3 minutes until lighter and creamy.
Add the eggs
Add eggs one at a time, mixing briefly after each. Keep it smooth, but don’t overbeat.
Stir in flavors and banana
Mix in the mashed bananas, almond liqueur, and vanilla. Fold until evenly combined.
Combine dry ingredients
In a separate bowl, whisk flour, baking soda, and salt to distribute everything evenly.
Finish the batter
Add the dry mix to the wet mixture in 2–3 additions. Fold just until you don’t see dry flour—overmixing can make the cake dense.
Bake
Pour into the prepared pan and level the top. Bake 55–65 minutes, until a toothpick comes out clean.
Cool and serve
Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack to cool fully before slicing.