2 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 cup chopped pecans
1 cup chopped almonds
1 cup brown sugar
1 cup diced banana
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/4 cup butter
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan.
In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cocoa, baking powder mixture, peach preserves, bananas, pecans, almonds, brown sugar, pecans and walnuts. Beat with electric mixer or spoon until mixture resembles coarse crumbs. Place fruit mixture in prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool cake completely on wire rack.
In a large bowl, combine chocolate chips, pecans, almonds, brown sugar, bananas, pecans and walnuts. Beat with electric mixer for 10 minutes.
Using a large spoon, scoop and drizzle chocolate to the bottom and sides of the cupcake.
In a large glass or metal bowl, beat together butter and milk until smooth.
In a small saucepan, heat chocolate over low heat. Collect chocolate drifts and sprinkle over top of cake.
In a medium saucepan, heat brown sugar, bananas and pecans in microwave-safe bowl about 5 minutes, until bananas are warm. Turn upside down; heat to 350 degrees F (175 degrees C).
Place remaining ingredients in large bowl or saucepan. Mix together eggs, banana liqueur and orange juice. Stir over low heat, stirring constantly.
Pour batter over cake while still in pan. Chill in refrigerator, about 2 hours.
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