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Banana Toffee Cake

Moist Banana Toffee Cake with Irresistible Browned Butter Frosting

Delight in the irresistible flavors of Banana Toffee Cake, featuring a rich frosting that will leave everyone wanting more.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Provides a light and tender crumb.
  • 2 teaspoons Baking Powder Aids in leavening.
  • 1 teaspoon Baking Soda Works with sour cream for fluffy texture.
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Cinnamon Adds warmth and depth.
  • 1 cup Butter (Room Temperature) Use unsalted for better salt control.
  • 1 cup Granulated Sugar Sweetens the cake base.
  • 1 cup Packed Brown Sugar Increases moisture and caramel flavor.
  • 2 large Eggs Provides structure to the cake.
  • 2 teaspoons Vanilla Bean Paste (or Extract) Elevates taste.
  • 1 cup Sour Cream Adds moisture.
  • 1/2 cup Whole Milk Can be replaced with dairy-free alternative.
  • 3 Mashed Very Ripe Bananas Essential for flavor.
  • 1 cup Chopped Toffee Bits Recommended brand: Heath.
For the Buttercream
  • 1 cup Salted Butter Adds creaminess.
  • 1/2 cup Unsalted Butter Solid base to control saltiness.
  • 2 teaspoons Vanilla Bean Paste (or Extract) Infuses frosting with complexity.
  • 1 cup Chopped Toffee Infuses flavor and retains texture.
  • 4 cups Confectioner's Sugar Sweetens and thickens frosting.
  • 2 tablespoons Milk (or Cream) Adjusts frosting consistency.

Equipment

  • Oven
  • Mixing bowl
  • Mixer
  • Measuring cups
  • Measuring spoons
  • Cake Pans
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large mixing bowl, beat 1 cup of room temperature butter until smooth. Gradually add 1 cup granulated sugar and 1 cup brown sugar until light and fluffy.
  3. Add 2 large eggs one at a time, mixing until just combined after each addition.
  4. In a separate bowl, whisk 2 cups cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon.
  5. In another bowl, combine 1 cup sour cream, 1/2 cup whole milk, 3 mashed bananas, and 2 teaspoons vanilla.
  6. Gradually add half of the dry ingredients to the butter-sugar mixture, then the wet ingredients, and finally the remaining dry ingredients. Mix gently.
  7. Fold in 1 cup chopped toffee bits gently using a spatula.
  8. Pour batter into prepared pans and bake for 45-50 minutes, checking for doneness.
  9. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  10. Brown 1 cup salted butter in a saucepan over medium heat for 4-5 minutes. Cool slightly and mix with 2 teaspoons vanilla and 1 cup chopped toffee. Refrigerate overnight.
  11. Beat the browned butter mixture until fluffy and gradually add 4 cups confectioner's sugar and enough milk for desired consistency.
  12. Spread frosting over cooled cakes and sprinkle additional toffee bits on top. Slice and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use very ripe bananas for best flavor. Be careful not to overmix the batter.

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