Served as dessert. Vegetarian dish.

3 Dole Bananas, peeled (extra-ripe medium)

1 1/2 cups Sugar

1/2 cup Margarine, softened

3 Eggs

3 Tablespoons Amaretto Liqueur or 1/2-1 teaspoon Almond Extract

1 teaspoon Vanilla extract

1 1/3 cups All-purpose Flour

1/3 cup unsweetened Cocoa Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 cup Dole Almonds, chopped, toasted and ground

Mash bananas and set aside. Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to sugar mixture alternately with bananas. Beat well. Pour batter into greased 10-inch Bundt pan. Bake in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down side of cake. Make 16-20 servings.

Preparation time: 50 minutes

Cooking time: 2 hours

Serves: 16-20

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