3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. almonds, chopped
1 1/2 c. vegetable oil
1 tsp. almond extract
2 c. chopped ripe bananas
1 (8 oz.) can crushed
Cream Cheese Frosting:
1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 lb. confectioners sugar
1 Tbsp. instant chocolate
Mix and sift flour, sugar, soda, salt and cinnamon.
Stir in almonds. Beat eggs slightly. Combine with oil,
extract, banana and undrained pineapple. Add to dry ingredi-
ents. Mix thoroughly, but do not beat. Spoon into well oiled
10-inch tube pan. Bake at 325 degrees for 1 hour and 20 to 25 min-
utes, remove from oven. Let stand 10 to 15 minutes, remove
from pan and cool. Frost with cream cheese frosting.
Cream Cheese Frosting: Soften cream cheese and butter
to room temperature. Cream together with confectioners sugar
and instant chocolate. Place on cool cake. Store in refriger-
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