Almond Fudge Banana Cake Recipe

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 with a fork until mostly smooth. A few small bits are totally fine.

Beat the margarine and sugar for 2–3 minutes until lighter and creamy.

Add eggs one at a time, mixing briefly after each. Keep it smooth, but don’t overbeat.

Mix in the mashed bananas, almond liqueur, and vanilla. Fold until evenly combined.

In a separate bowl, whisk flour, baking soda, and salt to distribute everything evenly.

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.

Pour into the prepared pan and level the top. Bake 55–65 minutes, until a toothpick comes out clean.

Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack to cool fully before slicing.