Sour Cream Banana Cake With Toffee Bar Topping |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a tender, moist cake with a caramel topping, use caramel chips, or minced up toffee bars, such a Heath bars. If you reside in Canada and cannot find Heath bars, then one whole Crispy Crunch bar will do. If you want more topping double all topping ingredients. Ingredients:
1/4 cup confectioners' sugar |
2 tablespoons butter |
1/4-1/3 cup crushed chocolate-covered english toffee bar |
1/3 cup flour |
3 small very ripe mashed bananas |
1 1/2 cups sugar |
1 cup butter, salted |
3 extra large eggs |
2 teaspoons vanilla |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
2 3/4 cups all-purpose flour |
1 cup sour cream |
Directions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan.
4. To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
5. Rub the butter in the flour mix with your fingertips to make a crumb mixture.
6. Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
7. In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
8. In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
9. In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
10. Add in the eggs one at a time, beating well after each addition and the vanilla.
11. Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
12. Transfer to prepared baking pan.
13. Sprinkle the crumb topping evenly over the cake batter.
14. Bake for about 45-50 minutes.
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