Banana Crunch Cake

• 4 extra-ripe,:medium bananas, divided
• 1-1/2 cups:sugar
• 1/2 cup:margarine, softened
• 3 :eggs
• 3 tablespoons:almond liqueur or 1 teaspoon almond extract
• 1-1/2 cups:flour
• 1/2 cup:unsweetened cocoa powder
• 1 teaspoon:baking soda
• 1/2 teaspoon:salt
• 1/2 cup:chopped Almonds, toasted and ground
• 1 square (1 oz.):semi-sweet chocolate, melted

Preparation

1. Preheat oven to 350.
2. Quarter the bananas and place them in blender or food processor.
3. Blend until smooth (2 cups).
4. n an electric mixing bowl combine the sugar and margarine in large bowl and beat until light and fluffy.
5. Beat in the eggs and liqueur. In a bowl combine the flour, cocoa powder, soda, salt and almonds .
6. Stir the flour mixture into the sugar mixture alternately with 1-1/2 cups blended bananas (set aside 1/2 cup of the blended bananas), beginning and ending with flour mixture.
7. Pour the batter into greased 10-inch bunt pan.
8. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan.
9. Cool 10 minutes.
10. Remove cake from pan to wire rack to cool completely.
11. Mix, in a small bowl, the remaining blended bananas with melted chocolate, stirring until completely blended.
12. Drizzle glaze over top and down sides of cake.