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almond laced banana cake

(27 ratings)
mshivers60 avatar
Blue Ribbon Recipe by
Mary Shivers
@mshivers60
Ada, OK

My family loves this recipe. It is a take-off of my mom's famous Old-Fashioned Banana Nut Cake. It makes a lovely presentation and is the perfect ending to any meal. Serve with steaming cups of coffee!

Blue Ribbon Recipe

Have friends over for brunch or afternoon tea, and make sure this almond-laced banana cake is on the menu. Sweet and moist, the banana cake is delicious. Sliced almonds and brown sugar are layered into the cake and sprinkled over the top. We loved the crunch and pop of sweetness the mixture adds. The drizzle on top is divine. It's made by combining almond paste and condensed cream and has a distinct flavor from the almond paste.

— The Test Kitchen @kitchencrew
(27 ratings)
yield 9 serving(s)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For almond laced banana cake

  • CAKE
  • 3/4 c
    melted unsalted butter, divided
  • 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 lg
    eggs
  • 1/4 c
    milk
  • 1/2 tsp
    white vinegar
  • 2 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 tsp
    imitation almond extract
  • ICING
  • 2 Tbsp
    almond paste
  • 2 Tbsp
    sweetened condensed milk, slightly warmed
  • 1 c
    powdered sugar
  • 1 Tbsp
    milk

How To Make almond laced banana cake

  • Prep a baking pan.
    1
    Heat oven to 350 degrees F. Spread 1 Tbsp melted butter on the bottom and up the sides of a 9-inch square cake pan.
  • Stir together brown sugar and almonds.
    2
    In a medium bowl, stir together brown sugar and 1/2 c almonds.
  • Half the almond mixture sprinkled into the cake pan.
    3
    Sprinkle half of the brown sugar/almonds in the pan.
  • Melted butter added to the remaining almonds.
    4
    Add 3 Tbsp of the remaining butter to the remaining brown sugar/almonds. Stir to evenly mix.
  • Melted butter in a bowl with granulated sugar and mashed banana.
    5
    Place the remaining 1/2 c melted butter in a large mixing bowl. Add granulated sugar and the mashed banana. Beat on medium speed until smooth.
  • Add eggs one at a time.
    6
    Beat in eggs one at a time.
  • Milk and vinegar in a bowl.
    7
    In a small bowl, stir together the milk and vinegar; set aside.
  • Flour, baking powder, baking soda, and salt in a bowl.
    8
    In a medium bowl stir together flour, baking powder, baking soda, and salt.
  • Alternate adding milk mixture and flour mixture to the bowl.
    9
    With the mixer on low speed, gradually beat in the milk mixture alternately with the dry ingredients.
  • Add the extract.
    10
    Beat well after each addition. Stir in extract.
  • Half the batter is poured into the pan.
    11
    Pour half of the batter over the brown sugar/almonds mixture in the pan.
  • Sprinkle almond/brown sugar mixture on top.
    12
    Sprinkle with the remaining brown sugar/almonds mixture.
  • Pour the remaining batter into the pan and swirl.
    13
    Spoon the remaining batter evenly over the top. Use a knife to swirl gently.
  • Bake the cake.
    14
    Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
  • Cool the cake for 10 minutes.
    15
    Cool for 10 minutes in a pan. Invert onto a cake plate.
  • Crumbled almond paste, warmed condensed milk, and milk in a bowl.
    16
    For the icing, crumble the almond paste in a small mixing bowl. Add warmed condensed milk and 1 Tbsp of milk. Beat on medium speed until well combined.
  • Add powdered sugar.
    17
    Gradually beat in powdered sugar.
  • Drizzle icing over the cake and garnish with almonds.
    18
    Drizzle over the cake. Sprinkle with the remaining 1/4 c of almonds. Garnish as desired. Cut into 3-inch squares. Serve warm or at room temperature.
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