Pella Chronicle

February 20, 2013

Almond-Laced Banana Cake


The Chronicle

Pella —

Ingredients

3/4 c melted unsalted butter, divided use

get recipes @ goboldwithbutter.com
1/3 c firmly packed brown sugar
3/4 c sliced almonds, divided use
1 c granulated sugar
1 c mashed ripe bananas (about 2 medium)
2 large eggs
1/4 c milk
1/2 tsp white vinegar
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt and pepper
1/2 tsp imitation almond extract
2 Tbsp almond paste
2 Tbsp sweetened condensed milk, slightly warmed
1 c powdered sugar
 

Directions

1
Heat oven to 350 degrees. Spread 1 tablespoon melted butter on bottom and up sides of a 9-inch square cake pan.
2
In a medium bowl stir together brown sugar and 1/2 cup almonds. Sprinkle half of brown sugar/almonds in pan.
3
Add 3 tablespoons of remaining butter to remaining brown sugar/almonds. Stir to evenly mix. Place remaining 1/2 cup butter in a large mixing bowl. Add granulated sugar and mashed banana. Beat on medium speed until smooth. Beat in eggs one at a time.
4
In a small bowl stir together milk and vinegar; set aside. In a medium bowl stir together flour, baking powder, soda, and salt.
5
With mixer on low speed, gradually beat in milk mixture alternately with dry ingredients, beating well after each addition. Beat in extract.
6
Pour half of batter over brown sugar mixture in pan. Sprinkle with remaining brown sugar mixture. Spoon remaining batter evenly over top. Use a knife to swirl gently. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool for 10 minutes in pan. Invert onto cake plate.
7
Crumble almond paste in a small mixing bowl. Add warmed condensed milk. Beat on medium speed until well combined. Gradually beat in powdered sugar. Drizzle over cake.
8
Sprinkle with remaining 1/4 cup of almonds. Garnish as desired. Serve warm or at room temperature. Cut into 3-inch squares to serve. Serves 9.