Instructions: Banana Cake: Preheat oven to 350 , grease and flour a straight sided 9" cake pan. Beat last 4 ingredients well. On low speed or by hand; stir in carrot cake mix until nearly smooth. Dont over stir. Pour into prepared pan and bake for 20-30 minutes or until cake springs back when lightly touched in the center. Cool in pan for 15 minutes. Remove from pan. Cool completely on wire rack. Slice horizontally into 3 layers. Served with

Baileys Mousse: Soften gelatine in Baileys Original Irish Cream for 5 minutes. Then dissolve over very low heat, or in microwave for 1 minute, stirring every 20 seconds. Whip cream until peaks form, not too stiff. Fold Baileys Original Irish Cream mixture into cream. Set aside in refrigerator.

In a double boiler over (not in) boiling water, using hand held electric mixer, beat the egg whites with the sugar on high for seven minutes. Fold together with Baileys and whipped cream mixture. Divide into thirds. To

Assemble: Start with layer of cake, then Baileys mousse, then sliced bananas. Do this using all three layers. On sides of cake, press toasted almonds. Chill overnight. If desired, decorate each serving with a rosette of mousse topped with a chocolate truffle cup filled with Baileys Original

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.