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!
Heat oven to 350 degrees. Spread 1 tablespoon melted butter on bottom and up sides of a 9-inch square cake pan.
In a medium bowl stir together brown sugar and 1/2 cup almonds. Sprinkle half of brown sugar/almonds in pan.
Add 3 tablespoons of remaining butter to remaining brown sugar/almonds. Stir to evenly mix. Place remaining 1/2 cup butter in a large mixing bowl. Add granulated sugar and mashed banana. Beat on medium speed until smooth. Beat in eggs one at a time.
In a small bowl stir together milk and vinegar; set aside. In a medium bowl stir together flour, baking powder, soda, and salt.
With mixer on low speed, gradually beat in milk mixture alternately with dry ingredients, beating well after each addition. Beat in extract.
Pour half of batter over brown sugar mixture in pan. Sprinkle with remaining brown sugar mixture. Spoon remaining batter evenly over top. Use a knife to swirl gently. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool for 10 minutes in pan. Invert onto cake plate.
Crumble almond paste in a small mixing bowl. Add warmed condensed milk. Beat on medium speed until well combined. Gradually beat in powdered sugar. Drizzle over cake.
Sprinkle with remaining 1/4 cup of almonds. Garnish as desired. Serve warm or at room temperature. Cut into 3-inch squares to serve. Serves 9.