Rich Banana Almond Cake

If there is anything I like to do in the kitchen apart from standing and watching others slave in there, its baking. So every now and then I'm possessed by this "I-want-to-bake-NOW" ghost and I come out with these rich, delicious, high calorie, figure not-so-friendly foods. The original version of this recipe was that of banana bread. I did not have a loaf pan so I converted it to a cake. This particular ghost took over when I had over-ripe bananas at home...and, needless to say, with a little help from the internet I was on my way to add on another 5 pounds!
Ingredients
2 cups - All-purpose flour (Maida)
1 tsp baking soda

1/2 Cup - Butter

3/4 Cup - Sugar

2 eggs, beaten

1.5 Cups mashed overripe bananas

(about 3 large bananas should suffice)

1/3 Cup - Slivered almonds

1/4 tsp - Salt

Method

- Preheat oven to 350 degrees F (175 degrees C)

- Lightly grease baking dish and set aside

- In a large bowl combine flour, baking soda and salt

- In another bowl whisk together butter and sugar
- Stir in eggs and mashed bananas until well blended

- Combine the two mixtures and stir gently

- Pour batter into prepared baking dish and sprinkle slivered almonds (You could opt to stir in the almonds if you want them inside the cake)

- Bake in preheated oven for 60 to 65 minutes OR until a toothpick inserted into center of the cake comes out clean

- Allow the cake to cool before serving

Serving Suggestion

Reheat the cake slice that you want to serve in the microwave oven for a few seconds and serve with luxurious hazlenut chocolate sauce

SERVES 12